Re: [CnD] Flat top stoves

[Alex Hall via Cookinginthedark]

I use the heat. I put the pot/pan on the burner, then turn it on. If there's 
heat coming from one edge of the pot, I move it until the heat stops. By doing 
this, I can easily center the pot, or determine (for a new stove or pot/pan) if 
the burner is too large or small for the current use. I used to hate this kind 
of cooktop, but honestly, I've gotten so used to doing this now that I think 
nothing of it.
> On Jun 5, 2016, at 19:42, Wendy via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> How do you find the burners on flat top stoves. This is for a friend moving 
> into a new house. Thanks.
> Wendy
> 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, June 05, 2016 8:00 AM
> To: CND <cookinginthedark@acbradio.org>
> Cc: Sugar <sugarsy...@sbcglobal.net>
> Subject: [CnD] Sugar's Grape Salad
> 
> Sugar's Grape Salad
> 
> I make this for a crowd, but you can make half...
> 
> Ingrediants:
> 4lbs of grapes(seedless)
> I use 2lbs of green and 2lbs of the red
> 1 8ounce cream cheese(room temperature)
> 16ounce sour cream
> 1tea spoon of vanilla extract
> 1Cup of sugar
> 1/2 cup of brown sugar
> 1/2cup of sliced pecans(candied is optional)
> 
> Directions:
> Wash and clean grapes thoroughly.
> Place them on a tea towl or paper towl to dry completely.
> 
> While they are drying take a bowl and mix in cream cheese, sour cream, 
> vanilla extract  and sugar.
> Mix well until creamy with a hand mixer.
> 
> When grapes are dried well, place grapes in a large bowl and pour the mixture 
> slowly while mixing it all together.
> 
> Once all is covered add the brown sugar and pecans and stir around once again.
> 
> Refridgerate a bit before serving,so that the creaminess get's a bit thick.
> Enjoy
> Sugar
> 
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
> 
> 
> 
> 
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Re: [CnD] Gumdrop Bars Recipe

[Alex Hall via Cookinginthedark]

I read it as a tablespoon of water, a teaspoon of cinnamon, and 1/4 teaspoon 
salt. That's going by the capital t being a tablespoon, the small t a teaspoon. 
Gotta love speech-only reading. :) I didn't know either until I read character 
by character.
> On Dec 1, 2015, at 10:38 PM, Teresa Mullen via Cookinginthedark 
>  wrote:
>
> I have a question about the measurements in this recipe. When it comes to the 
> water is it 1 tablespoon or teaspoon because how I hear it on my iPhone it 
> sounds like one ton of water! LOL and the others I will say the same I feel 
> silly asking this but please forgive me. Thank you in advance and as for the 
> cinnamon is it 1 tablespoon or teaspoon, I know cinnamon goes a long way. As 
> well
>
> Teresa MullenSent from my iPhone
>
>> On Nov 30, 2015, at 3:09 PM, Helen Whitehead via Cookinginthedark 
>>  wrote:
>>
>>   Gumdrop Bars Recipe
>>
>> 2 C. flour
>> 1 C. chopped gumdrops
>> 1/2 C. chopped pecans
>> 4 eggs
>> 1 T. water
>> 2 C. brown sugar, packed
>> 1 t. cinnamon
>> 1/4 t. salt
>>
>> Mix together flour, gumdrops and pecans; set aside. In a medium bowl, beat
>> together eggs and water. Add brown sugar and beat until it is just light.
>> Beat
>> in cinnamon and salt. Stir gumdrop mixture into the brown sugar mixture.
>> Spread into a greased 15 1/2 x 10 1/2 pan. Bake at 375° F. until cookies are
>> done,
>> about 15 to 18 minutes.
>>
>> For Icing: In saucepan, melt 3 tablespoons of butter over low heat. Remove
>> from heat and add 1 teaspoon of great orange peel and 2 tablespoons of
>> orange
>> juice. Sift in enough powdered sugar to make a thin icing and blend until
>> smooth. Spread icing over warm cookies and cut into bars.
>>
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[CnD] "via Cookinginthedark" after every sender on this list?

[Alex Hall via Cookinginthedark]

Hello all,
I'm not sure when this started, but the text "via CookingInTheDark" appears 
after every sender to this list. I just wondered if this were something that 
could be disabled? The tag in the subject tells us the message is to this list, 
and the extra space in the sender field just takes up room in braille or time 
in speech. Just a thought. Thanks.
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[CnD] Smooth pecan pie filling?

[Alex Hall via Cookinginthedark]

Hi all,
I really, really love can pie. My sister recently made one, only her second 
attempt, and it tasted very eggy. I would compare it to a custard pie, with the 
small bits of egg and the egg flavor you’d expect. However, when I get this pie 
in a restaurant, the filling is very smooth, more like the texture of pumpkin 
pie than custard. (Yes, I know pumpkin pie is a custard, but it’s totally 
smooth whereas custard is eggy.) Does anyone know of a pecan pie filling recipe 
that’s not eggy and that would come out smooth? Hopefully I’m making sense. 
Thanks.
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Re: [CnD] making homemade pie filling

[Alex Hall via Cookinginthedark]

Really depends on the filling. Pumpkin is based on canned pumpkin, but the rest 
is added at home; apple we make at home; blueberry and similar we use frozen 
fruit. Yes, lemon or cherry usually comes from a can, though homemade lemon 
isn't bad to make. Cherries are super expensive, and the canned stuff (with 
some cinnamon added) tastes fine to me. Of course, this comes from the house 
where my sister makes her own whipped cream, pastry cream, sandwich wraps, and 
other things one normally buys pre-made, so maybe I'm biased toward homemade 
solutions.
> On Nov 12, 2015, at 14:04, janbrown via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I have never used canned pie filling because I am not a big fan of canned 
> fruit.
> Apple pie takes about 4 cups of peeled and diced apples, cup of sugar, bit of 
> corn starch cinimon, nutmeg or whatever spices you like.
> Pumpkin is 1 can of pumpkin
> 1 cup sugar, 2 eggs, 1 cup milk evap milk or cream and 2 tbsp pie spice or 
> whatever you like.
> I like to omit the milk and add two more eggs.
> It is more dense but I like it that way.
> 
> Sent from my iPhone
> 
>> On Nov 12, 2015, at 9:01 AM, gail johnson via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> I'm interested in making homemade pie filling.
>> Anyone have an recipes they like?
>> What is the cost difference between making it yourself and buying the can 
>> varieties?
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Re: [CnD] Flat top

[Alex Hall via Cookinginthedark]

It can be done, certainly. Buttons are a good point; most modern stoves/ovens 
include flat, touch-screen or similar controls. I have to mark them with that 
craft paint that puffs up, and re-apply the marks even so often. It works, but 
it's not ideal.
> On Nov 10, 2015, at 09:22, Susie Stageberg via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I am about to learn how to cook on a flat cooktop myself, but I got to pick 
> it and the one I chose has texture changes to indicate where the burners are. 
> It also has "real" buttons you can feel. If you are having a model forced 
> upon you, you might have to try various methods of marking it tactilely so 
> you can get your bearings. Other people here will have thoughts on this, I am 
> sure. I think, though, that it can be done, so start with "how can I" rather 
> than "I can't.
> 
> Susie
> 
> 
> 
> -Original Message-
> From: Mary Sayegh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, November 09, 2015 10:06 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] Flat top
> 
> How does a blind person cook on the flat top stove? How would we know where 
> the burners are? They're putting flat tops in our apartments, and when I went 
> to the blind the center we were only talk to cook on stubs that had the coil 
> burners.
> Mary
> 
> Sent from my iPhone
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Re: [CnD] Flat top

[Alex Hall via Cookinginthedark]

The best way I've found is to feel for the heat. I'm able to center pots and 
pans easily enough, though finding the burner under a pan or griddle that more 
than covers the burner is harder. 
> On Nov 9, 2015, at 23:05, Mary Sayegh via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> How does a blind person cook on the flat top stove? How would we know where 
> the burners are? They're putting flat tops in our apartments, and when I went 
> to the blind the center we were only talk to cook on stubs that had the coil 
> burners.
> Mary
> 
> Sent from my iPhone
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Re: [CnD] Urgently Need a program title

[Alex Hall via Cookinginthedark]

Wow, best of luck! I don't have links, but most of these can be found either on 
www.blindmicemegamall.com or anywhere cooking items are sold.

I'm comfortable with knives, but many aren't. A cut-proof glove is great to 
have; use it on your non-cutting hand so you can easily feel the item you are 
cutting, but be protected from either misjudging a slice, or accidentally 
brushing the blade.

Oven gloves that cover up to the wrists are essential for me. I'm always 
feeling for the edge of the rack, or putting my hands flat on it as I slide my 
item in so I can tell how far from the edge it is. They are especially good for 
handling heavy items, like skillets or cast-iron pots used for baking.

Braille/large print measuring cups and spoons are invaluable, of course, as is 
a talking thermometer.

I really like using a strainer meant to go in the pot. I can put the pasta or 
other item in the strainer, boil it like normal, then just lift the strainer 
out and my pasta is drained. This is perfect for dishes where you will reuse 
the pot. It's much easier than pouring pasta into a strainer or scooping it out 
with a small strainer.

I often use the Paprika app for iOS to manage recipes. It's a bit pricy, but 
it's fully accessible. Object recognition apps are also wonderful, so you can 
tell which bag of flour is which or whether that's the jasmine or plain rice. 
Examples include Camfind, Digit-Eyes, Tap Tap See, or even remote assistance 
apps like FaceTime, Skype, or similar. Bar code readers like Red Laser or 
Digit-Eyes are also good here, but it's often hard to find the bar codes on 
bags or packages used in cooking.
> On Oct 15, 2015, at 08:50, Janet Acheson via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> For those of you with a glib, creative, snarky tongue, please feel free to 
> submit a program title for my grant proposal. It needs to be something 
> catchy, something creative. 
> 
> 
> Janet
> 
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Re: [CnD] talking thermometer instructions

[Alex Hall via Cookinginthedark]

I believe I have the same one, though my model may differ. I'll assume yours is 
basically the same, though: a screen, below that a speaker grill, below that a 
large rubber button. A small rubber button is on the back, along with the 
battery compartment.

Assuming you've installed batteries, operation is very simple. The large rubber 
button will, when pressed and held for a few seconds, turn the unit on or off. 
Each state is indicated by beeps. While on, pressing the button quickly will 
speak the temperature recorded by the metal probe. You may not interrupt this 
announcement by pressing the button again. Pressing the small button on the 
back of the unit will toggle between Celsius and Fahrenheit.
 On Aug 29, 2015, at 10:18 AM, John Kolwick via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

   Hello, some time ago, I had purchased one of Blind Mice Mart’s talking 
 thermometers.  I had not used it in some time, I want to make sure I am using 
 it properly, if someone has one, would they email the information on how to 
 use it correctly.  I have misplaced the directions.  Thanks very much.
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Re: [CnD] meat loaf recipe

[Alex Hall via Cookinginthedark]

The one I use is pretty basic. I don't know about minced onions, but so long as 
they have flavor, I can't see the harm. Still, I find I get better results the 
more finely I chop my onions (my thought is that it's all the juice).

1 onion, finely chopped
3/4 to 1 cup Italian breadcrumbs (enough to cover the chopped onion)
1 egg
2 tablespoons ketchup or barbecue sauce, your choice
2 tablespoons mustard
2 tablespoons milk
1 pkg (36 ounces) ground beef
ketchup, barbecue sauce, or other sauce for topping

In a very large bowl, place the onion, then cover well with breadcrumbs. Add 
the rest of the ingredients and mix very, very thoroughly by hand.

Form into a loaf, or two small loaves, then top with your sauce of choice. Bake 
at 350F for around an hour--the time depends on how you shaped it. I bake mine 
uncovered, but I know people like to cover them. Part of what the sauce on top 
can do is keep the loaf moist, but even with no sauce, I've never had it dry 
out. Just don't over-bake it and you should be fine.
 On Aug 18, 2015, at 9:27 PM, Gary Metzler via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hi All,
 
 Does anyone have a basic meat loaf recipe using bread crumbs?  Also, can I 
 use minced onions in place of fresh ones?  Thanks in advanced for any help. 
 Regards, Gary kn4ox
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[CnD] cooking lentils?

[Alex Hall via Cookinginthedark]

Hi all,
Yesterday I said I could cook the lentils, and that the seasoning was the part 
I wasn't sure about. As it turns out, cooking lentils is hard. Today's batch 
turned out to be mostly wet bean mush with soft bits of skin mixed in. I was 
hoping sore something with less liquid and more body to it, but the texture of 
the lentils was… off-putting. The flavor was fine, but the texture… Not so 
much. How much less could I cook them and still have them work? Should I switch 
to a different kind of bean for this job, or can I still make lentils work? I 
simmered them for an hour in a pot of water, if that matters.

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[CnD] Using lentils in place of meat for taco dishes?

[Alex Hall via Cookinginthedark]

Hey list,
Somewhat related to my taco obsession from last week, and in response to the 
rising cost of meat, I had a thought. I'dd like to try replacing the ground 
beef we use for tacos and taco-related dishes (such as my precious rice/taco 
meat/cheese dish) with lentils. What I'd like to know is: how do I prepare 
them? Not the lentils specifically, I can cook those. How and when do I mix in 
the taco seasoning? Do I boil the lentils in water along with the seasoning, or 
boil and drain them, then add it? Do I drain them entirely? Add anything to 
them? If anyone has done this, what's the best way to get the seasoning to 
really stay in the lentils, to get as close to the taste of taco mea as 
possible? Thanks.

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[CnD] Looking for a certain type of pumpkin oat cookie

[Alex Hall via Cookinginthedark]

Hi again all,
I'm searching for pumpkin oatmeal cookies. The thing is, I want a softer 
oatmeal cookie with pumpkin, rather than a pumpkin cookie with oats. I hope 
that makes sense. Essentially, my goal is to have a standard oatmeal cookie 
that tastes of, and is softer because of, pumpkin and associated spices. I 
don't want the softer, caky cookie you get with pumpkin-based cookies, but with 
some oats added. I know exactly what I'm after, but I feel like I'm not 
explaining it very well. Does anyone know if such a thing exists?

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[CnD] binders for taco casseroles?

[Alex Hall via Cookinginthedark]

Hi all,
One of my favorite dishes in the world is taco meat, a lot of cheddar cheese, 
and white rice. Not the healthiest thing for me, I know, but it's wonderful and 
a good way of using up taco leftovers if you're out of shells. What I want to 
do is beef it up (pun intended) and turn it into a casserole, with onion, 
pepper, beans, and such. The recipes I've found all call for crushed tortilla 
chips, which I don't want, and refried beans, which I don't like. I'd like to 
find a different binder for this dish--instead of beans--and a way of using 
rice instead of chips. Does anyone have any ideas? I'd be willing to cook and 
mash beans instead of using the canned kind, but a different binder entirely 
would be preferable. Thanks!

--
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Alex Hall
mehg...@icloud.com

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[CnD] Using quick oats in no-bake cookies instead of old-fashioned?

[Alex Hall via Cookinginthedark]

Hi all,
I'm going to make no-bake cookies, and the recipe I have calls for 
old-fashioned oats. I have a massive surplus of quick oats, though, thanks to a 
great sale at a bulk store last month. If I replace the oats in the recipe with 
quick oats, will things still work? I found a recipe online that looks almost 
exactly like mine, but that calls for quick oats. I'm wondering if the oat 
choice is more a reflection of the texture you're after, rather than anything 
vital to the recipe. That is, would quick oats provide the same structure and 
flavor? I'm going to try this, I just wondered if anyone had any input as to 
why the oat choice matters.

--
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Alex Hall
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Re: [CnD] Using quick oats in no-bake cookies instead of old-fashioned?

[Alex Hall via Cookinginthedark]

Thanks guys. Yes, substituting quick oats seemed to do just fine, though I 
haven't yet tried the cookies chilled. They stayed together and tasted fine on 
the sheets, but they've only been in the fridge for half an hour. Tomorrow will 
be the final experiment--after they chill--but it looks like the type of oat 
doesn't matter here. I'll be curious to see how different the texture is, if at 
all.

On a related note, last time I made these cookies, I got dry, crumbly batter 
that didn't turn into anything. Looks like I got the timing better this time, 
as this batch came out just how they should. I made these tonight, after making 
a casserole that also came out perfectly. At least my culinary confidence has 
increased after the streusel fiasco the other day. smile
 On Aug 3, 2015, at 9:41 PM, Regina Marie reginamariemu...@gmail.com wrote:
 
 Quick oats are usually a slightly different texure and tak less time to cook. 
 Should be fine to substitute in no-bakes. 
 
 *smile*
 Regina Marie
 Phone: 916-877-4320
 Email: reginamariemu...@gmail.com
 Follow me: http://www.twitter.com/mamaraquel
 Find Me: http://www.facebook.com/reginamarie
 Listen Live: http://www.jandjfm.com
 
 
 
 
 -Original Message-
 From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
 Sent: Monday, August 03, 2015 4:48 PM
 To: [cookinginthedark@acbradio.org]
 Subject: [CnD] Using quick oats in no-bake cookies instead of old-fashioned?
 
 Hi all,
 I'm going to make no-bake cookies, and the recipe I have calls for 
 old-fashioned oats. I have a massive surplus of quick oats, though, thanks to 
 a great sale at a bulk store last month. If I replace the oats in the recipe 
 with quick oats, will things still work? I found a recipe online that looks 
 almost exactly like mine, but that calls for quick oats. I'm wondering if the 
 oat choice is more a reflection of the texture you're after, rather than 
 anything vital to the recipe. That is, would quick oats provide the same 
 structure and flavor? I'm going to try this, I just wondered if anyone had 
 any input as to why the oat choice matters.
 
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] I have a huge streusel problem

[Alex Hall via Cookinginthedark]

Just for clarification: you say to let the butter soften, but others say to cut 
it cold--the colder the better, in fact. Does this vary by recipe, or is there 
a preferred method for any streusel? Thanks.
 On Aug 3, 2015, at 1:57 PM, Regina Marie reginamariemu...@gmail.com wrote:

 I love making pastry. Very easy. Wash your hands well. Combine dry 
 ingredients for your crust. Now it is important you don't just take the 
 butter out of the fridge. Take it out ahead of time and let it soften. Then, 
 place in the middle of the dry mixture and knead until all the butter 
 disappears into the dry ingredients and forms very small clumps, kind of like 
 some kind of meal or like Bisquick. If you are paranoid about using you 
 fingers which is what I prefer, a good pastry cutter or 2 butter knives 
 cutting opposite ways can work. Just make sure to turn the bowl often and 
 check with your fingers if it is working and you habeen cutting the butter. 
 Pampered Chef has a great pastry cutter.

 *smile*
 Regina Marie
 Phone: 916-877-4320
 Email: reginamariemu...@gmail.com
 Follow me: http://www.twitter.com/mamaraquel
 Find Me: http://www.facebook.com/reginamarie
 Listen Live: http://www.jandjfm.com



 -Original Message-
 From: Peggy Carpenter via Cookinginthedark 
 [mailto:cookinginthedark@acbradio.org]
 Sent: Monday, August 03, 2015 10:35 AM
 To: cookinginthedark@acbradio.org; Alex Hall
 Subject: Re: [CnD] I have a huge streusel problem

 Hi, I have used a pastry blender or just cut/broken up the butter into small 
 pea sizes.  Sounds like your marble size might be too big.  Don’t give up and 
 try smaller pieces.
 On Aug 1, 2015, at 11:11 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 I certainly could be. I think I have two problems: how small should the 
 pieces of butter be, and how firm? By the time I'm done, the butter pieces 
 are about the consistency of soft modeling clay and, as I said, not quite as 
 big as marbles.
 On Aug 1, 2015, at 11:06 PM, Debbra Piening debbra.pien...@att.net wrote:

 I mix the dry ingredients, then lay the cold stick of butter on top and use 
 two knives to cut the butter into the dry ingredients, checking with my 
 hands from time to time until I have the right consistency.  I've never had 
 a problem doing it that way.  I wonder if you could be handling the 
 streusel a bit too much.

 -Original Message-
 From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
 Sent: Saturday, August 01, 2015 8:46 PM
 To: janbrown
 Cc: [cookinginthedark@acbradio.org]
 Subject: Re: [CnD] I have a huge streusel problem

 Well, the melted butter recipe I tried today was new, so I'll stick to my 
 usual one. I mix the dry ingredients together--cinnamon, flour, and brown 
 sugar usually, but sometimes oats and/or other spices. I then remove a 
 stick of butter from the fridge and cut it into 20 or 24 pieces--little 
 cubes--which I put in the dry ingredients. Finally, I mix it all around 
 with my hands, squeezing the butter into smaller lumps as it softens enough 
 to allow this. I try to work as much of the dry stuff into the lumps as I 
 can, without melting them. By the end of it, I usually end up with buttery 
 lumps somewhat smaller than marbles, plus  a ton of extra dry ingredient 
 mixture that has nothing with which to combine. Plus, my lumps are rather 
 soft, and even if I refrigerate the whole thing, it just never seems… right.
 On Aug 1, 2015, at 9:36 PM, janbrown janbr...@samobile.net wrote:

 I have never had this particular and I can't fathom why you are having it.
 The course crumbs thing is most important so you don't have isolated flour 
 pockets.
 It is tough to know when you work it enough or too much.
 Use your hands and allow some coolness in the butter.
 Mix until good old course crumbs take shape.
 It ought to work.
 Can you describe precisely what you do?

 Sent from my iPhone

 On Aug 1, 2015, at 4:05 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Hey all,
 Yet again, I tried to make a streusel topping, this time for some baked 
 pumpkin oatmeal. My sister made this recipe last week and it was perfect. 
 I made the same recipe, following the same instructions, and the oatmeal 
 was perfect. My topping, though, tasted like baked flour more than the 
 brown sugar/cinnamon/butter mix it should have.

 I've never once made a good streusel/crumb topping. I've tried with and 
 without flour, I've used cold or melted butter, I've tried with and 
 without oats, I've used different ratios… A streusel is supposed to have 
 the consistency of gravel, with the sugars and spices surrounding small 
 bits of butter (or clumped together with some flour, in the case of 
 recipes using melted butter) Those small pieces then crisp up in the oven 
 and provide a wonderful experience for the top of your oatmeal, coffee 
 cake, muffins, whatever.. Mine is always either way too chunky; so fine

Re: [CnD] I have a huge streusel problem

[Alex Hall via Cookinginthedark]

I certainly could be. I think I have two problems: how small should the pieces 
of butter be, and how firm? By the time I'm done, the butter pieces are about 
the consistency of soft modeling clay and, as I said, not quite as big as 
marbles.
 On Aug 1, 2015, at 11:06 PM, Debbra Piening debbra.pien...@att.net wrote:

 I mix the dry ingredients, then lay the cold stick of butter on top and use 
 two knives to cut the butter into the dry ingredients, checking with my hands 
 from time to time until I have the right consistency.  I've never had a 
 problem doing it that way.  I wonder if you could be handling the streusel a 
 bit too much.

 -Original Message-
 From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
 Sent: Saturday, August 01, 2015 8:46 PM
 To: janbrown
 Cc: [cookinginthedark@acbradio.org]
 Subject: Re: [CnD] I have a huge streusel problem

 Well, the melted butter recipe I tried today was new, so I'll stick to my 
 usual one. I mix the dry ingredients together--cinnamon, flour, and brown 
 sugar usually, but sometimes oats and/or other spices. I then remove a stick 
 of butter from the fridge and cut it into 20 or 24 pieces--little 
 cubes--which I put in the dry ingredients. Finally, I mix it all around with 
 my hands, squeezing the butter into smaller lumps as it softens enough to 
 allow this. I try to work as much of the dry stuff into the lumps as I can, 
 without melting them. By the end of it, I usually end up with buttery lumps 
 somewhat smaller than marbles, plus  a ton of extra dry ingredient mixture 
 that has nothing with which to combine. Plus, my lumps are rather soft, and 
 even if I refrigerate the whole thing, it just never seems… right.
 On Aug 1, 2015, at 9:36 PM, janbrown janbr...@samobile.net wrote:

 I have never had this particular and I can't fathom why you are having it.
 The course crumbs thing is most important so you don't have isolated flour 
 pockets.
 It is tough to know when you work it enough or too much.
 Use your hands and allow some coolness in the butter.
 Mix until good old course crumbs take shape.
 It ought to work.
 Can you describe precisely what you do?

 Sent from my iPhone

 On Aug 1, 2015, at 4:05 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Hey all,
 Yet again, I tried to make a streusel topping, this time for some baked 
 pumpkin oatmeal. My sister made this recipe last week and it was perfect. I 
 made the same recipe, following the same instructions, and the oatmeal was 
 perfect. My topping, though, tasted like baked flour more than the brown 
 sugar/cinnamon/butter mix it should have.

 I've never once made a good streusel/crumb topping. I've tried with and 
 without flour, I've used cold or melted butter, I've tried with and without 
 oats, I've used different ratios… A streusel is supposed to have the 
 consistency of gravel, with the sugars and spices surrounding small bits of 
 butter (or clumped together with some flour, in the case of recipes using 
 melted butter) Those small pieces then crisp up in the oven and provide a 
 wonderful experience for the top of your oatmeal, coffee cake, muffins, 
 whatever.. Mine is always either way too chunky; so fine that it melts in 
 the oven; never crisps up; or (like today) tastes--and has the unpleasant 
 texture--of flour. I don't know what else to do, and no one has been able 
 to show me in person how to do this right. I'm to the point where i either 
 ask someone else to make my topping, or make it myself, knowing it'll be 
 anywhere between tastes okay but doesn't have the texture of streusel to 
 tastes like baked flour and has no spice flavor at all. It's incredibly 
 frustrating, because other than this, I'm actually a good cook. For 
 whatever reason, streusel-like toppings are the one thing I simply cannot 
 master, though I've been trying for years.

 My question, then, is simple: how do you all do it, particularly those of 
 you for whom streusel works out well? I know it can be done by hand, 
 because I've never seen a streusel that comes out tasting great be prepared 
 in any kind of machine. I just don't know the procedure, and if I do, I'm 
 messing it up somewhere along the way. Maybe I'm mixing too long? Not long 
 enough? Working it too much? Is my butter too big? Should the cold butter 
 warm up enough so I can mold it or not (I've been told both yes and no on 
 that one)?. Thanks in advance.

 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com

 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark




 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com

 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark




--
Have a great day,
Alex Hall
mehg...@icloud.com

Re: [CnD] I have a huge streusel problem

[Alex Hall via Cookinginthedark]

Well, the melted butter recipe I tried today was new, so I'll stick to my usual 
one. I mix the dry ingredients together--cinnamon, flour, and brown sugar 
usually, but sometimes oats and/or other spices. I then remove a stick of 
butter from the fridge and cut it into 20 or 24 pieces--little cubes--which I 
put in the dry ingredients. Finally, I mix it all around with my hands, 
squeezing the butter into smaller lumps as it softens enough to allow this. I 
try to work as much of the dry stuff into the lumps as I can, without melting 
them. By the end of it, I usually end up with buttery lumps somewhat smaller 
than marbles, plus  a ton of extra dry ingredient mixture that has nothing with 
which to combine. Plus, my lumps are rather soft, and even if I refrigerate the 
whole thing, it just never seems… right.
 On Aug 1, 2015, at 9:36 PM, janbrown janbr...@samobile.net wrote:

 I have never had this particular and I can't fathom why you are having it.
 The course crumbs thing is most important so you don't have isolated flour 
 pockets.
 It is tough to know when you work it enough or too much.
 Use your hands and allow some coolness in the butter.
 Mix until good old course crumbs take shape.
 It ought to work.
 Can you describe precisely what you do?

 Sent from my iPhone

 On Aug 1, 2015, at 4:05 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Hey all,
 Yet again, I tried to make a streusel topping, this time for some baked 
 pumpkin oatmeal. My sister made this recipe last week and it was perfect. I 
 made the same recipe, following the same instructions, and the oatmeal was 
 perfect. My topping, though, tasted like baked flour more than the brown 
 sugar/cinnamon/butter mix it should have.

 I've never once made a good streusel/crumb topping. I've tried with and 
 without flour, I've used cold or melted butter, I've tried with and without 
 oats, I've used different ratios… A streusel is supposed to have the 
 consistency of gravel, with the sugars and spices surrounding small bits of 
 butter (or clumped together with some flour, in the case of recipes using 
 melted butter) Those small pieces then crisp up in the oven and provide a 
 wonderful experience for the top of your oatmeal, coffee cake, muffins, 
 whatever.. Mine is always either way too chunky; so fine that it melts in 
 the oven; never crisps up; or (like today) tastes--and has the unpleasant 
 texture--of flour. I don't know what else to do, and no one has been able to 
 show me in person how to do this right. I'm to the point where i either ask 
 someone else to make my topping, or make it myself, knowing it'll be 
 anywhere between tastes okay but doesn't have the texture of streusel to 
 tastes like baked flour and has no spice flavor at all. It's incredibly 
 frustrating, because other than this, I'm actually a good cook. For whatever 
 reason, streusel-like toppings are the one thing I simply cannot master, 
 though I've been trying for years.

 My question, then, is simple: how do you all do it, particularly those of 
 you for whom streusel works out well? I know it can be done by hand, because 
 I've never seen a streusel that comes out tasting great be prepared in any 
 kind of machine. I just don't know the procedure, and if I do, I'm messing 
 it up somewhere along the way. Maybe I'm mixing too long? Not long enough? 
 Working it too much? Is my butter too big? Should the cold butter warm up 
 enough so I can mold it or not (I've been told both yes and no on that 
 one)?. Thanks in advance.

 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com

 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark




--
Have a great day,
Alex Hall
mehg...@icloud.com

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] I have a huge streusel problem

[Alex Hall via Cookinginthedark]

Hey all,
Yet again, I tried to make a streusel topping, this time for some baked pumpkin 
oatmeal. My sister made this recipe last week and it was perfect. I made the 
same recipe, following the same instructions, and the oatmeal was perfect. My 
topping, though, tasted like baked flour more than the brown 
sugar/cinnamon/butter mix it should have.

I've never once made a good streusel/crumb topping. I've tried with and without 
flour, I've used cold or melted butter, I've tried with and without oats, I've 
used different ratios… A streusel is supposed to have the consistency of 
gravel, with the sugars and spices surrounding small bits of butter (or clumped 
together with some flour, in the case of recipes using melted butter) Those 
small pieces then crisp up in the oven and provide a wonderful experience for 
the top of your oatmeal, coffee cake, muffins, whatever.. Mine is always either 
way too chunky; so fine that it melts in the oven; never crisps up; or (like 
today) tastes--and has the unpleasant texture--of flour. I don't know what else 
to do, and no one has been able to show me in person how to do this right. I'm 
to the point where i either ask someone else to make my topping, or make it 
myself, knowing it'll be anywhere between tastes okay but doesn't have the 
texture of streusel to tastes like baked flour and has no spice flavor at 
all. It's incredibly frustrating, because other than this, I'm actually a good 
cook. For whatever reason, streusel-like toppings are the one thing I simply 
cannot master, though I've been trying for years.

My question, then, is simple: how do you all do it, particularly those of you 
for whom streusel works out well? I know it can be done by hand, because I've 
never seen a streusel that comes out tasting great be prepared in any kind of 
machine. I just don't know the procedure, and if I do, I'm messing it up 
somewhere along the way. Maybe I'm mixing too long? Not long enough? Working it 
too much? Is my butter too big? Should the cold butter warm up enough so I can 
mold it or not (I've been told both yes and no on that one)?. Thanks in advance.

--
Have a great day,
Alex Hall
mehg...@icloud.com

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Cookinginthedark@acbradio.org
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[CnD] Can someone re-send recipe for chocolate chip banana bars? ?

[Alex Hall via Cookinginthedark]

Hi all,
The craziest thing has happened: the ingredients list for my chocolate chip 
banana bar recipe has vanished from my Paprika app′ I can't find it anywhere 
else, and I'm hoping I got it from this list originally. Can anyone who has it 
please send it here? It had bananas, sugar, flour, oil instead of butter (I 
think), and no brown sugar. At least, I am pretty sure I'm recalling those 
details correctly. Thanks in advance!

Sent from my iPhone
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[CnD] seeking recipe for filled cookies/thumbprint cookies

[Alex Hall via Cookinginthedark]

Hey everyone,
We have a nearly full jar of cherry preserves that none of us likes very much, 
but I think they'd go quite well in cookies. I'd probably replace the vanilla 
in the cookies with almond, too. I have one recipe, but does anyone have any 
recipes they prefer for this kind of cookie? I'm thinking of the type you form 
into balls, then poke a deep hole in which you fill with some kind of jam or 
custard. Thanks!

--
Have a great day,
Alex Hall
mehg...@icloud.com

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Cookinginthedark@acbradio.org
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Re: [CnD] The RangeMate is pretty handy, sometimes

[Alex Hall via Cookinginthedark]

Oh yes, butter the outside of the bread! That will stop it from sticking, as it 
cooks, and will also help to crisp the outside and give it the texture of a 
grilled cheese. The instructions say, if I remember right, to cook it for 2 to 
3 minutes, flip it, then cook for another minute. As others have said, though, 
you'll have to play with the times and see what is best based on your microwave 
and preferences.

Sent from my iPhone

 On May 29, 2015, at 10:27, Debbra Piening via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 I bought one recently from QVC but haven't had a chance to try it yet.  I'm 
 glad to see that people like it so well.  Think I'll take a look at the 
 website.

 -Original Message-
 From: Lisa Belville via Cookinginthedark 
 [mailto:cookinginthedark@acbradio.org]
 Sent: Friday, May 29, 2015 12:02 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] The RangeMate is pretty handy, sometimes

 Hi, Alex.

 My mom got me one of these from QVC, only it's round and has a silicone
 insert I can use to steam veggies.  There's also a 4 cavity silicone muffin
 pan that comes with it.

 So far I really like mine.  I've made meat loaf, hamburgers, several types
 of chicken and have steamed vegetables with no problem.

 It is tricky to figure out cooking times, even though the microwave wattage
 used in their manual is an 1100 watt and that's the same as mine, so there's
 been some trial and error.

 Still, it does a good job with browning things and you really can make a
 grilled chese that's crispy on both sides.  You'd never know it was cooked
 in a microwave.

 Lisa

 Lisa Belville
 lisa...@frontier.com
 missktlab1...@frontier.com

 - Original Message -
 From: Alex Hall via Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Friday, May 22, 2015 4:49 PM
 Subject: [CnD] The RangeMate is pretty handy, sometimes


 Hi all,
 My grandmother is constantly buying random things she sees on TV that will
 help me in the kitchen. Very rarely do they prove to be anything more that
 Ebay fodder, but there are exceptions.

 The RangeMate (www.rangemateusa.com) is one. It claims to let you cook
 hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in
 the microwave. Aside from flipping halfway through, you need only put the
 item in, put the lid on, and nuke it.

 I was skeptical, but I have to admit that I've had success so far. My
 hamburger was good, my grilled cheese nicely done, my quesadillas (once I
 got the cooking time down) quite tasty… I expected a different taste or
 texture, in the same way food in a slow cooker can taste more steamed than
 one would like. This wasn't the case, though. The website lists a lot more
 recipes--muffins, oatmeal, eggs, and more--but I haven't tried them yet.

 The RangeMate is a large rectangle made from plastic. The long sides are
 slightly convex and sport small handles. Inside, you have a grill pan,
 complete with the ridges that will give things grill marks. The plastic
 sides extend above the pan a few inches, until terminating in a rubber ring
 that goes around the inner perimeter. The lid, which has a knob-like handle
 on top, rests on that rubber. It just sits there, no locking mechanism or
 anything. Once you put your food on the pan and put the lid on, you place
 the entire contraption in the microwave and hit 'Start'. As I said, you'll
 have to flip your meal partway through cooking; the small size of the
 RangeMate can make this a bit of a challenge, but I doubt most people would
 have a problem.

 If you've been considering one of these, or have never heard of it, my
 personal--and still somewhat limited--experience is that this thing does
 what it says on the box. Give it a try, especially if you have a
 glass-topped stove or can never get the timing right when cooking something
 in a pan.

 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com

 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark


 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark


 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark


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[CnD] The RangeMate is pretty handy, sometimes

[Alex Hall via Cookinginthedark]

Hi all,
My grandmother is constantly buying random things she sees on TV that will 
help me in the kitchen. Very rarely do they prove to be anything more that 
Ebay fodder, but there are exceptions.

The RangeMate (www.rangemateusa.com) is one. It claims to let you cook 
hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in the 
microwave. Aside from flipping halfway through, you need only put the item in, 
put the lid on, and nuke it.

I was skeptical, but I have to admit that I've had success so far. My hamburger 
was good, my grilled cheese nicely done, my quesadillas (once I got the cooking 
time down) quite tasty… I expected a different taste or texture, in the same 
way food in a slow cooker can taste more steamed than one would like. This 
wasn't the case, though. The website lists a lot more recipes--muffins, 
oatmeal, eggs, and more--but I haven't tried them yet.

The RangeMate is a large rectangle made from plastic. The long sides are 
slightly convex and sport small handles. Inside, you have a grill pan, complete 
with the ridges that will give things grill marks. The plastic sides extend 
above the pan a few inches, until terminating in a rubber ring that goes around 
the inner perimeter. The lid, which has a knob-like handle on top, rests on 
that rubber. It just sits there, no locking mechanism or anything. Once you put 
your food on the pan and put the lid on, you place the entire contraption in 
the microwave and hit 'Start'. As I said, you'll have to flip your meal partway 
through cooking; the small size of the RangeMate can make this a bit of a 
challenge, but I doubt most people would have a problem.

If you've been considering one of these, or have never heard of it, my 
personal--and still somewhat limited--experience is that this thing does what 
it says on the box. Give it a try, especially if you have a glass-topped stove 
or can never get the timing right when cooking something in a pan.

--
Have a great day,
Alex Hall
mehg...@icloud.com

___
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Re: [CnD] The RangeMate is pretty handy, sometimes

[Alex Hall via Cookinginthedark]

I'm honestly not sure, I just know the brand. I haven't yet had someone tell me 
the specific name on the one I have. I imagine all of them would work pretty 
similarly, though.
 On May 22, 2015, at 7:41 PM, Drew Hunthausen dhunthau...@gmail.com wrote:

 I just looked at the site and am very interested. So is what you have the 
 Core Pan? would be interested how it works as you try more things.

 -Original Message-
 From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
 Sent: Friday, May 22, 2015 2:49 PM
 To: [cookinginthedark@acbradio.org]
 Subject: [CnD] The RangeMate is pretty handy, sometimes

 Hi all,
 My grandmother is constantly buying random things she sees on TV that will 
 help me in the kitchen. Very rarely do they prove to be anything more that 
 Ebay fodder, but there are exceptions.

 The RangeMate (www.rangemateusa.com) is one. It claims to let you cook 
 hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in 
 the microwave. Aside from flipping halfway through, you need only put the 
 item in, put the lid on, and nuke it.

 I was skeptical, but I have to admit that I've had success so far. My 
 hamburger was good, my grilled cheese nicely done, my quesadillas (once I got 
 the cooking time down) quite tasty… I expected a different taste or texture, 
 in the same way food in a slow cooker can taste more steamed than one would 
 like. This wasn't the case, though. The website lists a lot more 
 recipes--muffins, oatmeal, eggs, and more--but I haven't tried them yet.

 The RangeMate is a large rectangle made from plastic. The long sides are 
 slightly convex and sport small handles. Inside, you have a grill pan, 
 complete with the ridges that will give things grill marks. The plastic sides 
 extend above the pan a few inches, until terminating in a rubber ring that 
 goes around the inner perimeter. The lid, which has a knob-like handle on 
 top, rests on that rubber. It just sits there, no locking mechanism or 
 anything. Once you put your food on the pan and put the lid on, you place the 
 entire contraption in the microwave and hit 'Start'. As I said, you'll have 
 to flip your meal partway through cooking; the small size of the RangeMate 
 can make this a bit of a challenge, but I doubt most people would have a 
 problem.

 If you've been considering one of these, or have never heard of it, my 
 personal--and still somewhat limited--experience is that this thing does what 
 it says on the box. Give it a try, especially if you have a glass-topped 
 stove or can never get the timing right when cooking something in a pan.

 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com

 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark





--
Have a great day,
Alex Hall
mehg...@icloud.com

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
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Re: [CnD] The RangeMate is pretty handy, sometimes

[Alex Hall via Cookinginthedark]

I'm not sure--I wasn't the one who purchased it, and it came off one of those 
HSN specials. I had a quick look on Amazon but couldn't find the exact one I 
have. There appear to be similar models by other companies, but of course I 
can't speak to how well they work.
 On May 22, 2015, at 8:15 PM, Nancy Martin via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 Hello,
 What does this item cost?
 Nancy
 - Original Message -
 From: Drew Hunthausen via Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; 'Alex Hall' mehg...@icloud.com
 Sent: Friday, May 22, 2015 6:41 PM
 Subject: Re: [CnD] The RangeMate is pretty handy, sometimes


 I just looked at the site and am very interested. So is what you have the
 Core Pan? would be interested how it works as you try more things.

 -Original Message-
 From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
 Sent: Friday, May 22, 2015 2:49 PM
 To: [cookinginthedark@acbradio.org]
 Subject: [CnD] The RangeMate is pretty handy, sometimes

 Hi all,
 My grandmother is constantly buying random things she sees on TV that will
 help me in the kitchen. Very rarely do they prove to be anything more that
 Ebay fodder, but there are exceptions.

 The RangeMate (www.rangemateusa.com) is one. It claims to let you cook
 hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in
 the microwave. Aside from flipping halfway through, you need only put the
 item in, put the lid on, and nuke it.

 I was skeptical, but I have to admit that I've had success so far. My
 hamburger was good, my grilled cheese nicely done, my quesadillas (once I
 got the cooking time down) quite tasty… I expected a different taste or
 texture, in the same way food in a slow cooker can taste more steamed than
 one would like. This wasn't the case, though. The website lists a lot more
 recipes--muffins, oatmeal, eggs, and more--but I haven't tried them yet.

 The RangeMate is a large rectangle made from plastic. The long sides are
 slightly convex and sport small handles. Inside, you have a grill pan,
 complete with the ridges that will give things grill marks. The plastic
 sides extend above the pan a few inches, until terminating in a rubber ring
 that goes around the inner perimeter. The lid, which has a knob-like handle
 on top, rests on that rubber. It just sits there, no locking mechanism or
 anything. Once you put your food on the pan and put the lid on, you place
 the entire contraption in the microwave and hit 'Start'. As I said, you'll
 have to flip your meal partway through cooking; the small size of the
 RangeMate can make this a bit of a challenge, but I doubt most people would
 have a problem.

 If you've been considering one of these, or have never heard of it, my
 personal--and still somewhat limited--experience is that this thing does
 what it says on the box. Give it a try, especially if you have a
 glass-topped stove or can never get the timing right when cooking something
 in a pan.

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 Have a great day,
 Alex Hall
 mehg...@icloud.com

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Re: [CnD] bread slicer

[Alex Hall via Cookinginthedark]

I don't know about a knife, but I got a little gadget on Amazon last year. It's 
a plastic construction with a knife guide. Move the backstop where you want it 
to adjust the thickness of the slice, put the bread in, put the knife in the 
guide, and cut. I haven't seen these locally, so online might be your best bet.
 On May 15, 2015, at 2:04 AM, Dark Count via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hello all.
 I made my first basic home made sandwich bread loaf this week.
 Mind numbing as the recipe says.
 My only problem was the fact that the slices tend to be varied using a 
 regular knife.
 A while back a friend showed me a very cool bread slicing knife, but I can't 
 remember the name or the brand.
 This gadget made very cool and perfectly equal slices.
 
 Any ideas or suggestions?
 
 D C\
 
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Re: [CnD] Question about modifying Smothered Chicken recipe

[Alex Hall via Cookinginthedark]

Broth would indeed give it a richer flavor, but it would still taste mostly 
like, well, chicken. I'm after some kind of sauce that will give it a 
completely different flavor, like honey or lemon chicken. The preparation 
method is so easy that I'm hoping I can keep that method for making different 
flavors. You have a great point about the sugar, though; I wonder how much, if 
at all, I should mix what sauce I use with water to let it simmer off?
 On Apr 28, 2015, at 8:11 PM, Jennifer Chambers jennile...@gmail.com wrote:
 
 You might try chicken broth.  It would be the same ratio.  Be careful
 if you try barbecue sauce, for it might have a tendency to burn.  I
 don't know this for sure, just guessing because of the sugar content
 in barbecue sauce.  Try it, but watch it carefully.  Sounds absolutely
 wonderful the way you described it!
 
 Jennifer
 
 On 4/28/15, Alex Hall via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 Hi all,
 Recently, I made a smothered chicken recipe. Basically, you coat chicken in
 flour, pan fry it, brown more flour, then add the chicken, flour, an onion,
 and water and let it all simmer for a half hour. It was quite good, and I
 had to make it again the next day due to popular demand.
 
 My question is: could I modify it? That is, replace the water with sweet and
 sour, barbecue, honey, or something else? What guidelines would I follow as
 far as a sauce to water ratio? Does anyone have any good recipes for sauces
 that would work with this idea? Thanks in advance.
 
 Sent from my iPhone
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[CnD] Question about modifying Smothered Chicken recipe

[Alex Hall via Cookinginthedark]

Hi all,
Recently, I made a smothered chicken recipe. Basically, you coat chicken in 
flour, pan fry it, brown more flour, then add the chicken, flour, an onion, and 
water and let it all simmer for a half hour. It was quite good, and I had to 
make it again the next day due to popular demand.

My question is: could I modify it? That is, replace the water with sweet and 
sour, barbecue, honey, or something else? What guidelines would I follow as far 
as a sauce to water ratio? Does anyone have any good recipes for sauces that 
would work with this idea? Thanks in advance.

Sent from my iPhone
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Re: [CnD] Directions to food boxes like macaroni and cheese and stuff.

[Alex Hall via Cookinginthedark]

Have a look at www.bcscan.com and ww.directionsforme.com. The former may just 
help to locate results on the latter, I'm not sure, but both are worth checking 
out.
 On Apr 26, 2015, at 1:38 PM, Teresa Mullen via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hello everyone I hope I don't step out of bounds here. But is there any 
 websites I know there are some, but I forgot the websites for directions to 
 for example like kraft macaroni and cheese or they'll Vida and cheese that's 
 just an example but things like for Betty Crocker cakes and rice products? I 
 greatly appreciate your help and again I hope I'm not stepping on toes here.
 
 Teresa MullenSent from my iPhone
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Re: [CnD] Home-cooked pizza always hard on edges, underdone in center

[Alex Hall via Cookinginthedark]

The length of cooking doesn't seem to be the problem, it's the evenness. If we 
up the cooking time so the middle gets done, the outer crust would end up dry 
and burned. Somehow, though everything else cooks perfectly in the oven and 
it's set to convection bake, pizza just never works out.
 On Apr 6, 2015, at 8:51 PM, Debbie Deatherage debbied...@gmail.com wrote:
 
 Swans used to have a frozen pizza crust for pizzas. I've tried it and if you 
 cook it according to package directions it seems to work out pretty well. We 
 haven't made pizza in a wild, but my husband makes homemade pizza crust. And 
 we bake it in the oven. I would have to check with him for how long.
 Debbie Deatherage
 
 Sent from my iPhone
 
 On Apr 6, 2015, at 8:17 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hi all,
 A quick question for anyone who knows. We sometimes cook pizza, either fully 
 homemade, or frozen. No matter what the crust is, though, the pizza always 
 crisps up on the edges (harder than I'd like) and is soft, almost underdone, 
 for the majority of the middle. We end up with outer crust that's hard to 
 chew--it's crunchy, not chewy--and most of the dough far too soft. We use a 
 pizza stone or stone pan, but it always comes out the same. Has anyone found 
 anything that helps this? It's getting quite frustrating, as all of us love 
 pizza but the only properly cooked ones we can get are pre-made from a 
 restaurant. Thanks for any suggestions.
 
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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[CnD] Home-cooked pizza always hard on edges, underdone in center

[Alex Hall via Cookinginthedark]

Hi all,
A quick question for anyone who knows. We sometimes cook pizza, either fully 
homemade, or frozen. No matter what the crust is, though, the pizza always 
crisps up on the edges (harder than I'd like) and is soft, almost underdone, 
for the majority of the middle. We end up with outer crust that's hard to 
chew--it's crunchy, not chewy--and most of the dough far too soft. We use a 
pizza stone or stone pan, but it always comes out the same. Has anyone found 
anything that helps this? It's getting quite frustrating, as all of us love 
pizza but the only properly cooked ones we can get are pre-made from a 
restaurant. Thanks for any suggestions.

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mehg...@icloud.com

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Re: [CnD] Home-cooked pizza always hard on edges, underdone in center

[Alex Hall via Cookinginthedark]

We do have one of those pans with the holes. It does okay, but doesn't really 
give better results. Yes, we let the stone heat up. The pan (maybe it's called 
a bar pan, I don't remember) says it doesn't need to be heated. We use some 
olive oil to be sure things don't stick. Might that be part of the problem? 
Should we use something else, like flour, instead?
 On Apr 6, 2015, at 8:45 PM, Charles Rivard via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 The instructions on a lot of frozen pizzas suggest this very idea.
 
 I have a 14-inch pizza pan made of heavy metal that has many many tiny holes 
 drilled through it all over the bottom.  It allows air to get to the bottom 
 of the entire crust, and distributes the heat evenly.  It's been so long ago 
 that I don't remember where it was purchased or for what price, but it does a 
 good job whether the pizza is frozen or made at home.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're finished, 
 you! really! are! finished!
 - Original Message - From: rebecca manners via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; Alex Hall mehg...@icloud.com
 Sent: Monday, April 06, 2015 7:27 PM
 Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone in center
 
 
 I've heard of people sometimes putting the pizza directly on the oven rack. 
 I don't know if that would help your problem or not, but it might be a good 
 idea to try if you haven't already--at least for the frozen pizza.
 
 Just a thought,
 
 Becky Manners
 
 -Original Message- From: Alex Hall via Cookinginthedark
 Sent: Monday, April 06, 2015 8:17 PM
 To: [cookinginthedark@acbradio.org]
 Subject: [CnD] Home-cooked pizza always hard on edges, underdone in center
 
 Hi all,
 A quick question for anyone who knows. We sometimes cook pizza, either fully 
 homemade, or frozen. No matter what the crust is, though, the pizza always 
 crisps up on the edges (harder than I'd like) and is soft, almost underdone, 
 for the majority of the middle. We end up with outer crust that's hard to 
 chew--it's crunchy, not chewy--and most of the dough far too soft. We use a 
 pizza stone or stone pan, but it always comes out the same. Has anyone found 
 anything that helps this? It's getting quite frustrating, as all of us love 
 pizza but the only properly cooked ones we can get are pre-made from a 
 restaurant. Thanks for any suggestions.
 
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] Home-cooked pizza always hard on edges, underdone in center

[Alex Hall via Cookinginthedark]

Thanks everyone. I was afraid to increase the temperature--if the outer crust 
is already cooking fast, I'd be afraid of exacerbating that problem--but I'll 
give it a try. Corn meal is also worth a try, as I keep wondering if the oil 
under the crust just contributes moisture. Yes, we always use convection, so 
I'll see about using regular bake instead. Guess this means a lot of pizza. :P
 On Apr 6, 2015, at 9:30 PM, Penny Reeder penny.ree...@gmail.com wrote:
 
 Hi Alex, Maybe you need to increase the temperature - and, if possible
 preheat the pizza stone and then just plop the pizza pan on top of the
 preheated stone. Preheat to the highest temperature your oven will
 readh - 500 or even 550 if it will go that high - and then start
 checking the pizza at about 12-15 minutes. Also, the middle sometimes
 gets underdone if you've piled too many toppings on the pizza (I find
 this is *very easy to do!) Other than those suggestions, I'm not sure.
 If the pizza is home-made, you might use a very small amount of olive
 oil on the bottom of the pan and then sprinkle it with cornmeal before
 putting the uncooked dough on top. Good luck, and let us know what, if
 anything, you discover that works!
 Penny
 
 On 4/6/15, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org 
 wrote:
 The length of cooking doesn't seem to be the problem, it's the evenness. If
 we up the cooking time so the middle gets done, the outer crust would end up
 dry and burned. Somehow, though everything else cooks perfectly in the oven
 and it's set to convection bake, pizza just never works out.
 On Apr 6, 2015, at 8:51 PM, Debbie Deatherage debbied...@gmail.com
 wrote:
 
 Swans used to have a frozen pizza crust for pizzas. I've tried it and if
 you cook it according to package directions it seems to work out pretty
 well. We haven't made pizza in a wild, but my husband makes homemade pizza
 crust. And we bake it in the oven. I would have to check with him for how
 long.
 Debbie Deatherage
 
 Sent from my iPhone
 
 On Apr 6, 2015, at 8:17 PM, Alex Hall via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 
 Hi all,
 A quick question for anyone who knows. We sometimes cook pizza, either
 fully homemade, or frozen. No matter what the crust is, though, the pizza
 always crisps up on the edges (harder than I'd like) and is soft, almost
 underdone, for the majority of the middle. We end up with outer crust
 that's hard to chew--it's crunchy, not chewy--and most of the dough far
 too soft. We use a pizza stone or stone pan, but it always comes out the
 same. Has anyone found anything that helps this? It's getting quite
 frustrating, as all of us love pizza but the only properly cooked ones we
 can get are pre-made from a restaurant. Thanks for any suggestions.
 
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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[CnD] Recipe: Pumpkin Orange Cookies

[Alex Hall via Cookinginthedark]

Note: I add 1 teaspoon of pumpkin pie spice; I think it really helps. I also 
sometimes replace the nuts with 1 cup of chocolate chips, and skip the glaze. 
It's up to you, but there are a couple variations to consider.



Pumpkin Orange Cookies
prep 15 minutes ∙ cook 12 minutes   ∙ source Verybestbaking.com
INGREDIENTS

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
1 cup granulated sugar
1/2 cup packed brown sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 large egg
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)
DIRECTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in medium bowl. Combine butter, granulated 
sugar and brown sugar in large mixer bowl; beat until creamy. Add pumpkin, egg, 
orange juice and orange peel; beat until combined. Gradually add flour mixture; 
beat until combined. Stir in nuts. Drop dough by rounded teaspoon onto 
ungreased baking sheets.

BAKE for 12 to 14 minutes or until edges are set. Remove to wire racks to cool 
completely. Spread each cookie with about 1/2 teaspoon Orange Glaze.

FOR ORANGE GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 
1/2 teaspoon grated orange peel in medium bowl until smooth.

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Re: [CnD] I know nothing about this, so excuse the dumbness

[Alex Hall via Cookinginthedark]

We usually get the Jell-O brand mixes, so I have no way to compare to others. 
They come in boxes that have a bag of powder inside, and each box can make a 
smaller or larger amount. If memory serves, the smaller box gets mixed with two 
cups of milk (we use `%, but that won't matter, though whole might make it even 
better) and the larger box is mixed with three cups. You stir until the lumps 
are gone and the mixture is very thick, then fridge it. The directions say to 
wait five minutes, but waiting a few hours is, in my experience, going to give 
you a much better pudding.
 On Mar 2, 2015, at 1:37 PM, Charles Rivard via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 As I understand it, you can buy a box of pudding mix that you simply mix with 
 milk, whisk or stir, and let firm up in the fridge.  No heating necessary.
 
 Questions:  How much do they make?  How long before they can be eaten?  Are 
 they about the same in quality?  If not, what are the best brands?
 
 Now for the last question, and why I'm asking about this:  I apparently got 
 ahold of some bad sour kraut, and it returned the favor with a case of food 
 poisoning.  I'm on the road to recovery.  Along that road to recovery, I 
 decided to get something easily digestible, and pudding works.  Being a real 
 chockoholic, of course, I chose chocolate pudding.  Now, after not having 
 eaten any in several years, I'm hooked, and got an idea.  If I mix chocolate 
 pudding with chocolate milk instead of white, will it intensify the chocolate 
 flavor?
 
 Thoughts and advice are appreciated quickly, because I will be going to the 
 store on Wednesday.  Thanks.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're finished, 
 you! really! are! finished! 
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[CnD] Recipe: One Bowl Chocolate Cake/Cupcakes

[Alex Hall via Cookinginthedark]

One Bowl Chocolate Cake/Cupcakes

Cake, Dessert
prep 15 mins∙ cook 25 mins  ∙ makes 30 cupcakes, or 2 8-inch cakes  ∙ 
difficulty Easy   ∙ source Martha Stewart's Baking Handbook
INGREDIENTS

2.5 cups all-purpose flour
1.25 cups cocoa powder
2.5 cups sugar
2.5 teaspoons baking soda
1.25 teaspoons baking powder
1.25 teaspoons salt
2 large eggs
1 large egg yolk
1.25 cups milk
0.5 cups, plus 2 tablespoons, vegetable oil
1.25 teaspoons vanilla
1.25 cups water, partially replace with prepared coffee (coffee substitution 
optional)
DIRECTIONS

1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners, 
or grease two 8-inch cake pans.
2. In a mixer, combine dry ingredients and sift together.
3. Add wet ingredients and beat on low speed until smooth and combined, about 3 
minutes. Scrape sides of bowl as needed.
4. Put batter in pans. For cupcakes, fill 2/3 full (about 2 small cookie 
scoops); for cakes, divide evenly among the pans. Bake until cakes test clean, 
20-25 minutes (start with 20) for cupcakes, 40-45 minutes for cakes.. Let cool 
in pans 2-3 minutes before removing to wire racks.

NOTES

Cake is moist and good. My only complaint is that it tends to have a thick 
crust.

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[CnD] Recipe: Vanilla Almonds

[Alex Hall via Cookinginthedark]

Vanilla Almonds
prep 5 min  ∙ cook 55 min   ∙ makes 4 cups  ∙ difficulty Level: ∙ 
source M.cookingchanneltv.com
INGREDIENTS

1 egg white, beaten
1 teaspoon pure vanilla extract
4 cups whole almonds
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS

Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, 
add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and 
combine with mixture. Place in a single layer on a greased baking sheet. Bake 
at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into 
clusters.

Per 1/4 cup
Calories: 244
Total Fat: 17 gram
Saturated Fat: 1 gram
Protein: 8 grams
Total carbohydrates: 17 grams
Sugar: 11 grams
Fiber: 4 grams
Cholesterol: 0 milligrams
Sodium: 34 milligrams

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[CnD] Recipe: Brigadeiros

[Alex Hall via Cookinginthedark]

Brigadeiros
Dessert
prep 22 mins∙ cook 8 mins   ∙ makes 28  ∙ difficulty Easy   ∙ 
source Frombraziltoyou.org
INGREDIENTS

1 (14-ounce) can of sweetened condensed milk
¼ cup baking cocoa powder
2 Tbsp unsalted butter (softened) plus extra to grease plate and hands
1 Tbsp pure vanilla extract
Chocolate vermicelli (or good quality chocolate sprinkles), chopped walnuts, or 
other coatings of your choice
DIRECTIONS

1. Mix the condensed milk, cocoa powder, and butter together.

2. Stove: Cook in a medium non-stick saucepan over medium heat, stirring 
constantly, until the mixture starts to show the bottom of the pan when you 
scrape it with your wood spoon (about 5-8 minutes). The brigadeiro mixture 
should be thick enough to show you the bottom of the pan for a couple of 
seconds before the mixture levels out again.

4. Microwave: Pour mixture into a deep microwaveable bowl. If 900 watts, let 
cook on full power for about 6 minutes -- removing and stirring at least every 
2 minutes, or until thick enough to be rolled (remember that when it cools 
down, mixture will be thicker). While it is cooking, do not leave the microwave 
unattended because mixture will rise and possibly bubble over, making a mess. 
Every time it rises, pause until mixture settles back down. If 1100 watts, cook 
at 80 % power. Double batches take more time to cook.

5. When brigadeiro is ready, remove either from the stove top or microwave, mix 
in the vanilla extract and spread mixture onto a greased plate.

7. Let cool to room temperature before starting to roll them into balls with 
greased hands. Use a ½ Tablespoon as measurement. Then, dredge gently in the 
chocolate vermicellis or other coating until totally covered, and place into 
paper bonbon cups.

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[CnD] Recipe: Pumpkin Cheesecake

[Alex Hall via Cookinginthedark]

Pumpkin Cheesecake
★
cook 50 mins∙ difficulty Medium
INGREDIENTS

[Crust]
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
[Filling]
16 oz cream cheese, softened
3/4 C sugar
2 C pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 eggs, beaten
DIRECTIONS

[Crust]
Combine all ingredients and press into a 9 inch springform pan.
Bake at 350 for 10 minutes.
Let cool completely before adding the filling.

[Filling]
Mix cream cheese and sugar until smooth.
Blend in pumpkin, spices, and salt.
Add beaten egg and mix well.
Pour on top of crust.
Bake at 350 for 50 minutes or until top begins to crack. DO NOT OVER BAKE!

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Re: [CnD] spaghetti questions

[Alex Hall via Cookinginthedark]

/mailman/listinfo/cookinginthedark
 
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Re: [CnD] spaghetti questions

[Alex Hall via Cookinginthedark]

No problem, you have to start somewhere. smile

1. I start with ten minutes after the water boils and the noodles go in (some 
people leave the noodles in the whole time the water is heating, but I like to 
add them after it's boiling). After ten minutes grab a noodle with a fork and 
taste it. It's now down to how soft you prefer your noodles; keep testing one 
every two to three minutes until they are how you want them.

2. The amount does indeed depend. I can tell you that a full, one-pound box of 
dry noodles cooks enough to feed our family of four, two of whom don't eat all 
that much, with some left over.

3. Yes, just heat it through. Since this is a jar of sauce, you don't need to 
worry about cooking meat, or softening veggies, or boiling out excess moisture. 
Just put the sauce in a pot and leave it on medium heat, stirring occasionally 
so nothing burns or sticks. Once it's hot, turn the heat to low until you're 
ready to eat it. Of course, if the jar indicates different directions, follow 
those instead. :)
 On Jan 22, 2015, at 9:48 AM, Holly Anderson via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hi all.  Today I’m going to attempt something I’ve never done before, 
 spaghetti. I know its kind of sad. I’m making spaghetti for 2 people.  I have 
 a spaghetti cooker, it has a section with holes inside a pot that the 
 spaghetti goes in.  So when I lift the section with the holes out of the pot 
 the water will drain from the spaghetti.  My questions are:
 1. How long do I cook he noodles?
 2. This one is probably depending on how much we eat. but I’m not sure how 
 much to make for 2 people.
 3. I have a jar of meat sauce, do I just put it in a pot not he stove and 
 simmer, how long do I cook the sauce, and how much sauce for 2 people.
 
 I know these questions seem basic, but I’m new to all this.  And it might 
 just be a trial and error type thing, but I’m kind of nervous.  Any help 
 would be really appreciated.
 
 Thanks.
 Holly
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[CnD] Sweet and sour sauce without pineapple?

[Alex Hall via Cookinginthedark]

Hi all,
I'd like to find a sweet and sour sauce recipe that doesn't include pineapple, 
yet is still slightly on the sweeter side and is not too strong. I know 
everyone's thoughts on what constitutes too sour, or sweet, or strong, or bland 
are different, but the key here is to have it not be bitey at all and have it 
not use pineapple. Any ideas?
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Re: [CnD] cooking tips

[Alex Hall via Cookinginthedark]

This isn't good for everything, but for baking meats, you can check the 
temperature. Get a talking thermometer, or use an iGrill linked to an iOS 
device and braille display if you have to. I know the latter is expensive, more 
so if you don't already have an iOS device, but that's all I can think of. For 
stovetop meats, or a rough guess on other meats, you can try a fork test. If 
the fork goes into the meat with a good amount of resistance, the food isn't 
ready. Once the fork can go on pretty easily, it's probably done. With both the 
fork and the thermometer, don't forget to test the thickest parts of the meat, 
and check a few places. For thermometers, remember to not hit any bones, as 
they will throw off the temperature reading.
On Sep 2, 2014, at 2:15 PM, Kimsan via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 First, thank you to all that welcomed me with open arms.  I hesitated to
 post my questions as in my part of the world, peoples view being blind, one
 cannot achieve much, let alone cook. I'm doubted for just aboot everything
 lol.  Here is my question, which I hope will not insult anyone, but before I
 lost lots of hearing in the past couple of years, I have always used what
 folks told me back in the day as it relates to cooking things on the stove
 i.e George formen to listen out for the sizzling and popping, and  that when
 the sizzling and popping calms down the meats are ready, so my question is
 whether if you are hard of hearing or not, how do you know if something is
 fully cooked when you cannot see the color of the said product being cooked,
 this is just not for cooking on the George formen grill, or cooking bacon on
 the stove, I've always wondered about baking chicken/porkchops as well.
 Right now, I have my daughter double check lol, but one day she might be off
 somewhere and I am here to double check myself.
 
 
 
 Thanks.
 
 Success is the result of perfection, hard work, learning from failure,
 loyalty and persistence. Colin Powell
 
 
 
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Re: [CnD] cooking tips

[Alex Hall via Cookinginthedark]

The iGrill is a bluetooth-enabled thermometer. It goes in the meat, then has a 
wire to the bluetooth box so said box can stay safely out of the way, rather 
like one of those thermometers you can stick on your fridge and watch. The cool 
part is that there's an iGrill app for your iPhone, iPad, or iPod Touch. You 
can check the temperature, set alerts to let you know when things are done, and 
so forth. If you're interested, I know there's a podcast about it, but I can't 
remember if it's on AppleVis.com or somewhere else. Either way, if you use a 
braille display with your phone already, this might be your easiest option.
On Sep 2, 2014, at 2:55 PM, Kimsan via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 Thanks Jessica!
 I google quite a bit and one of my resources is this list, but to alex,
 which ap are you using for the iphone to do such a thing, or should I google
 that one to smile.
 
 Success is the result of perfection, hard work, learning from failure,
 loyalty and persistence. Colin Powell
 
 -Original Message-
 From: Jessica D [mailto:jldai...@gmail.com] 
 Sent: Tuesday, September 2, 2014 11:30 AM
 To: cookinginthedark@acbradio.org; Kimsan
 Subject: Re: [CnD] cooking tips
 
 You could try stabbing it with a fork. You can look online to see what
 things are supposed to feel like. I'm sure a Google search will tell you.
 
 Sent from my iPhone
 
 On Sep 2, 2014, at 2:15 PM, Kimsan via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 
 First, thank you to all that welcomed me with open arms.  I hesitated 
 to post my questions as in my part of the world, peoples view being 
 blind, one cannot achieve much, let alone cook. I'm doubted for just 
 aboot everything lol.  Here is my question, which I hope will not 
 insult anyone, but before I lost lots of hearing in the past couple of 
 years, I have always used what folks told me back in the day as it 
 relates to cooking things on the stove i.e George formen to listen out 
 for the sizzling and popping, and  that when the sizzling and popping 
 calms down the meats are ready, so my question is whether if you are 
 hard of hearing or not, how do you know if something is fully cooked 
 when you cannot see the color of the said product being cooked, this 
 is just not for cooking on the George formen grill, or cooking bacon on
 the stove, I've always wondered about baking chicken/porkchops as well.
 Right now, I have my daughter double check lol, but one day she might 
 be off somewhere and I am here to double check myself.
 
 
 
 Thanks.
 
 Success is the result of perfection, hard work, learning from 
 failure, loyalty and persistence. Colin Powell
 
 
 
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 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
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Re: [CnD] cooking tips

[Alex Hall via Cookinginthedark]

And, if you're looking for a new home for the orphaned iGrill, I might know a 
place… smile
On Sep 2, 2014, at 5:05 PM, Charles Rivard via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 I don't understand your reasoning not to use something that you say works so 
 well.  It seems like, for example, you are saying that a GPS app works 
 beautifully, but you don't want to have to rely on it for mobility.  If it 
 works well, and if you have it, why not use what you have?
 
 ---
 Be positive!  When it comes to being defeated, if you think you're finished, 
 you! really! are! finished!
 - Original Message - From: janbrown via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; Alex Hall mehg...@icloud.com
 Sent: Tuesday, September 02, 2014 2:33 PM
 Subject: Re: [CnD] cooking tips
 
 
 The i-Grill works well.
 I think there is a second one something like i-Grill II or something of the 
 sort.
 
 I stopped using it because I am not really a big fan of the internet of 
 things and didn't like being linked to my phone just to know when something 
 is done.
 But, it really works well and gives you a range of temperatures so you can 
 determine both if your meat is safe to eat and whether it is medium well 
 done or any other level of doneness.
 
 Jan
 
 Sent from my iPhone
 
 On Sep 2, 2014, at 12:01 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 The iGrill is a bluetooth-enabled thermometer. It goes in the meat, then 
 has a wire to the bluetooth box so said box can stay safely out of the way, 
 rather like one of those thermometers you can stick on your fridge and 
 watch. The cool part is that there's an iGrill app for your iPhone, iPad, 
 or iPod Touch. You can check the temperature, set alerts to let you know 
 when things are done, and so forth. If you're interested, I know there's a 
 podcast about it, but I can't remember if it's on AppleVis.com or somewhere 
 else. Either way, if you use a braille display with your phone already, 
 this might be your easiest option.
 On Sep 2, 2014, at 2:55 PM, Kimsan via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Thanks Jessica!
 I google quite a bit and one of my resources is this list, but to alex,
 which ap are you using for the iphone to do such a thing, or should I 
 google
 that one to smile.
 
 Success is the result of perfection, hard work, learning from failure,
 loyalty and persistence. Colin Powell
 
 -Original Message-
 From: Jessica D [mailto:jldai...@gmail.com]
 Sent: Tuesday, September 2, 2014 11:30 AM
 To: cookinginthedark@acbradio.org; Kimsan
 Subject: Re: [CnD] cooking tips
 
 You could try stabbing it with a fork. You can look online to see what
 things are supposed to feel like. I'm sure a Google search will tell you.
 
 Sent from my iPhone
 
 On Sep 2, 2014, at 2:15 PM, Kimsan via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 
 First, thank you to all that welcomed me with open arms.  I hesitated
 to post my questions as in my part of the world, peoples view being
 blind, one cannot achieve much, let alone cook. I'm doubted for just
 aboot everything lol.  Here is my question, which I hope will not
 insult anyone, but before I lost lots of hearing in the past couple of
 years, I have always used what folks told me back in the day as it
 relates to cooking things on the stove i.e George formen to listen out
 for the sizzling and popping, and  that when the sizzling and popping
 calms down the meats are ready, so my question is whether if you are
 hard of hearing or not, how do you know if something is fully cooked
 when you cannot see the color of the said product being cooked, this
 is just not for cooking on the George formen grill, or cooking bacon on
 the stove, I've always wondered about baking chicken/porkchops as well.
 Right now, I have my daughter double check lol, but one day she might
 be off somewhere and I am here to double check myself.
 
 
 
 Thanks.
 
 Success is the result of perfection, hard work, learning from
 failure, loyalty and persistence. Colin Powell
 
 
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 ___
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 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 
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Re: [CnD] mats

[Alex Hall via Cookinginthedark]

If we're talking about Sil Pats for covering cookie sheets, I love them. You 
never need to worry about greasing the sheet, or if the recipe specifies an 
ungreased one, and cleaning the matts is way easier than cleaning the metal 
sheets. Plus, you can use them as was-cleanup items for other things; I knead 
bread on one, for instance.
On Sep 1, 2014, at 10:45 AM, Allison Fallin via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 I have mats that I use on cookie sheets when I'm baking and I like them.
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Robin Plitt via Cookinginthedark
 Sent: Monday, September 01, 2014 8:43 AM
 To: COOKINGINTHEDARK@acbradio.org
 Subject: [CnD] mats
 
 Does anyone have experience with grill mats or baking mats?
 What are your thoughts?
 BTW, what do you cook with baking mats?
 
 Thanks,
 Robin
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Re: [CnD] mats

[Alex Hall via Cookinginthedark]

The official site is www.silpat.com, and I'm sure most stores with housewares 
sections will have them, plus places like Amazon.
On Sep 1, 2014, at 12:58 PM, Susan Lumpkin slump...@austin.rr.com wrote:

 Where do you buy these mats? Thanks?
 
 Susan
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Monday, September 01, 2014 7:49 AM
 To: cookinginthedark@acbradio.org; Allison Fallin
 Subject: Re: [CnD] mats
 
 If we're talking about Sil Pats for covering cookie sheets, I love them. You
 never need to worry about greasing the sheet, or if the recipe specifies an
 ungreased one, and cleaning the matts is way easier than cleaning the metal
 sheets. Plus, you can use them as was-cleanup items for other things; I
 knead bread on one, for instance.
 On Sep 1, 2014, at 10:45 AM, Allison Fallin via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 
 I have mats that I use on cookie sheets when I'm baking and I like them.
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of Robin Plitt via Cookinginthedark
 Sent: Monday, September 01, 2014 8:43 AM
 To: COOKINGINTHEDARK@acbradio.org
 Subject: [CnD] mats
 
 Does anyone have experience with grill mats or baking mats?
 What are your thoughts?
 BTW, what do you cook with baking mats?
 
 Thanks,
 Robin
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 --
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 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] mats

[Alex Hall via Cookinginthedark]

Usually just a wrince is good enough. We never use them for raw meat or 
anything, so there's no bacterial danger, and no one is allergic to ingredients 
that might be on them. If you need to, and you will every so often, just put a 
little soap on them and wash that off, but usually a good wrince seems to be 
fine. Let them dry, and there you go.
On Sep 1, 2014, at 11:08 AM, Sandy sugar1...@earthlink.net wrote:

 How do you clean them? 
 
 
 Courage is fear that has said its prayers! 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Monday, September 01, 2014 9:49 AM
 To: cookinginthedark@acbradio.org; Allison Fallin
 Subject: Re: [CnD] mats
 
 If we're talking about Sil Pats for covering cookie sheets, I love them. You
 never need to worry about greasing the sheet, or if the recipe specifies an
 ungreased one, and cleaning the matts is way easier than cleaning the metal
 sheets. Plus, you can use them as was-cleanup items for other things; I
 knead bread on one, for instance.
 On Sep 1, 2014, at 10:45 AM, Allison Fallin via Cookinginthedark
 cookinginthedark@acbradio.org wrote:
 
 I have mats that I use on cookie sheets when I'm baking and I like them.
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of Robin Plitt via Cookinginthedark
 Sent: Monday, September 01, 2014 8:43 AM
 To: COOKINGINTHEDARK@acbradio.org
 Subject: [CnD] mats
 
 Does anyone have experience with grill mats or baking mats?
 What are your thoughts?
 BTW, what do you cook with baking mats?
 
 Thanks,
 Robin
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 Cookinginthedark@acbradio.org
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 --
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 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] Cutting Things

[Alex Hall via Cookinginthedark]

 need to fry the pork 
 first, at least partly done before putting in a crock pot. Some may 
 disagree, but,  I would anyway myself. Then
 
 transferr it to a crock pot. If you have a electric skilett you can 
 use that
 
 instead if you want. Right now, my stove is a gas one and my oven 
 isn't working well, so I have bought a toaster oven  I do any baking 
 in it, even though, I can only fit a 9 by 9  pan in it and, wish I 
 could get a bigger one. I live a lone though so can make do with 
 smaller pans for right now, till I can do better.smile. I have many 
 reciepes if you need any thing you can not find, let me know what it 
 is and I probably have it or similar to it. There is over 2,000 in 
 my
 recipe folder.
 Enjoy the list and welcome again.
 Katie in Oklahoma
 
 Love makes the world go 'round.
 - Original Message -
 From: Kimsan via Cookinginthedark cookinginthedark@acbradio.org
 To: Cookinginthedark@acbradio.org
 Sent: Sunday, August 31, 2014 5:20 PM
 Subject: [CnD] new member, intro and quick real stupid question
 
 
 Hi folks:
 
 I learned of this list after a buddy sent me a recipie for the slow 
 cooker.
 
 I, will not come on here and pretend to be the greatest cook, let 
 alone a good cook. I was married for 9 years where my wife did all 
 the
 cooking.
 Now
 that I am divorced cooking for our 3 kids daily, its time to 
 improve my cooking skills. I do not have a stove with a working 
 oven, so until I can get one, I am using a slow cooker.
 
 I've googled tons of recipies for the slow cooker, and if anyone 
 has any suggestions to broaden my horizons let's hear them, but 
 here's the stupid question.
 
 I want to make a breakfast caseroll and some of these recipies call 
 for stuff like bacon, so the slow cooker, one must just throw 
 everything in there and be gone for several hours; however, when 
 wanting to make a caseroll using things like bacon or s, must I 
 cook them first then put them in the crockpot or put them in as is. 
 See, told ya that was stupid lol.
 
 Take care.
 
 
 
 Success is the result of perfection, hard work, learning from 
 failure, loyalty and persistence. Colin Powell
 
 
 
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[CnD] Chocolate Chip Cookie Recipes Wanted

[Alex Hall via Cookinginthedark]

Hi all,
I somehow don't have the classic chocolate chip cookie recipe written down 
anywhere, the one on the back of most bags of chocolate chips. Does anyone have 
it? Any other recipes, for modified, or softer, or bigger, or other types of 
these cookies, would be great as well. Thanks!
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Re: [CnD] Chocolate Chip Cookie Recipes Wanted

[Alex Hall via Cookinginthedark]

Thanks guys, I have the basic one saved on my phone now. If anyone has 
modifications or alternatives, I'd love to hear them.
On Aug 24, 2014, at 3:37 PM, Colleen hers...@bresnan.net wrote:

 Ingredients
 2 1/4 cups all-purpose flour
 1 teaspoon baking soda
 1 teaspoon salt
 1 cup (2 sticks) butter, softened
 3/4 cup granulated sugar
 3/4 cup packed brown sugar
 1 teaspoon vanilla extract
 2 large eggs
 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
 1 cup chopped nuts
 Directions
 PREHEAT oven to 375° F.
 
 COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated 
 sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add 
 eggs, one at a time, beating well after each addition. Gradually beat in 
 flour 
 mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased 
 baking sheets.
 
 BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 
 minutes; remove to wire racks to cool completely.
 
 PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll 
 pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 
 minutes 
 or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 
 
 

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[CnD] m and m cookie recipes?

[Alex Hall via Cookinginthedark]

Hi all,
Does anyone have any good recipes for m and m cookies? I know I can just 
replace the chocolate chips in regular cookies, but I've always found that m 
and m cookies have a different taste. Maybe not, but I'm not sure. So, what do 
people use for this type of cookies? Thanks. 


Sent from my iPhone
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[CnD] Pineapple Bars: 9x13 worked fine

[Alex Hall via Cookinginthedark]

Hi all,
Someone emailed a recipe for pineapple bars. I tried them last night, in a 
regular 9x13 pan - the original recipe specified a 10x14, and some people 
wondered about what else would work. The 9x13 did perfectly, just make sure to 
coat it liberally with cooking spray as these bars really stick. Also, a huge 
thank you to the person who sent the recipe; I think I found the new favorite 
dessert for everyone in the house. Those bars were incredible!
--
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Re: [CnD] Pineapple Bars: 9x13 worked fine

[Alex Hall via Cookinginthedark]

Yes, it was specified in the recipe. I meant to coat the pan really, really 
well; I sprayed the pan and they still stuck. I think they will stick no matter 
what, but for these, the more spray or flour, the better.

Sent from my iPhone

 On Aug 17, 2014, at 19:17, Allison Fallin afal...@cox.net wrote:
 
 I make them too, and I believe in my recipe, you grease and flour the pan. 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Sunday, August 17, 2014 5:27 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Pineapple Bars: 9x13 worked fine
 
 Hi all,
 Someone emailed a recipe for pineapple bars. I tried them last night, in a
 regular 9x13 pan - the original recipe specified a 10x14, and some people
 wondered about what else would work. The 9x13 did perfectly, just make sure
 to coat it liberally with cooking spray as these bars really stick. Also, a
 huge thank you to the person who sent the recipe; I think I found the new
 favorite dessert for everyone in the house. Those bars were incredible!
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] Pineapple Bars: 9x13 worked fine

[Alex Hall via Cookinginthedark]

Sure, here you go.

Ingredients:

2 cups sugar

1/2 cup melted butter or margarine

4 eggs

1 1/2 cups flour

1/2 tsp salt

1/2 tsp soda

1 20-ounce can crushed pineapple, well drained

1 cup chopped nuts (I used walnuts)

Method:
1. Preheat the oven to 375 degrees F. Coat a 9x13 or 10x14x2 pan liberally with 
cooking spray.
2. Combine sugar and butter. Beat in eggs, one at a time.
3. Add sifted dry ingredients, alternately with pineapple.  Add nuts and mix 
well. 
4. Bake at 375 degrees for 35 to 40
minutes.  Cool, cut into bars and sprinkle with confectioners' sugar.  
On Aug 17, 2014, at 7:33 PM, paula barton pbarton1...@comcast.net wrote:

 Hi 
 Can the recipe please be put back up on the list I missed this one
 Paula 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Sunday, August 17, 2014 3:27 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Pineapple Bars: 9x13 worked fine
 
 Hi all,
 Someone emailed a recipe for pineapple bars. I tried them last night, in a
 regular 9x13 pan - the original recipe specified a 10x14, and some people
 wondered about what else would work. The 9x13 did perfectly, just make sure
 to coat it liberally with cooking spray as these bars really stick. Also, a
 huge thank you to the person who sent the recipe; I think I found the new
 favorite dessert for everyone in the house. Those bars were incredible!
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] Pineapple Bars: 9x13 worked fine

[Alex Hall via Cookinginthedark]

Oh, I always figured the two methods were about equal in terms of 
effectiveness. Well, you learn something every day!
On Aug 17, 2014, at 8:25 PM, Allison Fallin afal...@cox.net wrote:

 You need to grease and flour the pan, not just use cooking spray.
 Allison
 
 
 - Original Message -
 From: Alex Hall via Cookinginthedark cookinginthedark@acbradio.org
 To: paula barton pbarton1...@comcast.net
 Date sent: Sun, 17 Aug 2014 20:00:06 -0400
 Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine
 
 Sure, here you go.
 
 Ingredients:
 
 2 cups sugar
 
 1/2 cup melted butter or margarine
 
 4 eggs
 
 1 1/2 cups flour
 
 1/2 tsp salt
 
 1/2 tsp soda
 
 1 20-ounce can crushed pineapple, well drained
 
 1 cup chopped nuts (I used walnuts)
 
 Method:
 1.  Preheat the oven to 375 degrees F.  Coat a 9x13 or 10x14x2 pan liberally 
 with cooking spray.
 2.  Combine sugar and butter.  Beat in eggs, one at a time.
 3.  Add sifted dry ingredients, alternately with pineapple.  Add nuts and mix 
 well.
 4.  Bake at 375 degrees for 35 to 40
 minutes.  Cool, cut into bars and sprinkle with confectioners' sugar.
 On Aug 17, 2014, at 7:33 PM, paula barton pbarton1...@comcast.net wrote:
 
 Hi
 Can the recipe please be put back up on the list I missed this one
 Paula
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Sunday, August 17, 2014 3:27 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Pineapple Bars: 9x13 worked fine
 
 Hi all,
 Someone emailed a recipe for pineapple bars.  I tried them last night, in a
 regular 9x13 pan - the original recipe specified a 10x14, and some people
 wondered about what else would work.  The 9x13 did perfectly, just make sure
 to coat it liberally with cooking spray as these bars really stick.  Also, a
 huge thank you to the person who sent the recipe; I think I found the new
 favorite dessert for everyone in the house.  Those bars were incredible!
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
 ___
 Cookinginthedark mailing list
 Cookinginthedark@acbradio.org
 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] coffee cake

[Alex Hall via Cookinginthedark]

The one I know is a slightly moist cake, usually characterized by a streusel 
topping, or similar. It usually has cinnamon mixed in, and I quite like to make 
extra streusel and fold it into the batter. My recipe uses sour cream; again, 
it's a rather moist cake. It gets its flavor from the topping/spices, and the 
actual cake is somewhat bland, as it is meant to pair with the topping and go 
well with a hot drink.
On Aug 15, 2014, at 9:22 PM, Steve Stewart via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 got a question, do any one know what kind of cake is coffee cake? I have 
 heard of it, but cannot remember what kind is it. 
 
 Steve Stewart
 CnD Moderator
 Email; cookda...@suddenlink.net
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[CnD] Recipe using only two ripe bananas?

[Alex Hall via Cookinginthedark]

Hi all,
I have two ripe bananas. I have some banana recipes, but they need four or 
more. Does anyone have anything that calls for just two? Muffins, cookies, 
bars, something simple like that; I'd rather not make a crust. Thanks.


Sent from my iPhone
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Re: [CnD] Recipe using only two ripe bananas?

[Alex Hall via Cookinginthedark]

Thanks everyone. I didn't have strawberries or coconut, so I tried the banana 
bread; we'll see how it turns out. I didn't cut things in half because I've 
been told that doing so can sometimes cause funny things to happen to the 
recipe. I figured I'd try a recipe specifically made for two bananas before I 
modified a different one. Plus, this bread sounded easier than dealing with 
muffin liners. smile
On Aug 12, 2014, at 6:36 PM, Becky Griffith rebeccaw...@astound.net wrote:

 Hi Alex, I have a banana bread recipe coming up that calls for 2 medium
 bananas, but I was wondering why you can't cut your muffin/bread recipe in
 half if they call for 4 bananas and you only have 2.  Just curious. Becky
 
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Tuesday, August 12, 2014 3:06 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Recipe using only two ripe bananas?
 
 Hi all,
 I have two ripe bananas. I have some banana recipes, but they need four or
 more. Does anyone have anything that calls for just two? Muffins, cookies,
 bars, something simple like that; I'd rather not make a crust. Thanks.
 
 
 Sent from my iPhone
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Re: [CnD] Pineapple Nut Bars

[Alex Hall via Cookinginthedark]

Can I jump in with a question? Can you use any canned pineapple, provided you 
run it through a food processor? We usually have the chunks or rings on hand, 
not crushed. How fine should the pineapple be?
On Aug 11, 2014, at 9:49 PM, Allison Fallin via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 I have made these for years and they're always a hit.  With mine you melt the 
 butter, so I just use a 3-qt saucepan, melt the butter and add the rest of 
 the ingredients.  If it were me, I'd bake the bars earlier in the week and 
 cover them well.  I think they're moist enough not to dry out.  I don't 
 sprinkle them with powdered sugar, because I think it makes them sticky.
 Allison
 
 
 - Original Message -
 From: Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Date sent: Mon, 11 Aug 2014 17:38:37 -0500
 Subject: [CnD] Pineapple Nut Bars
 
 Hello, all, I've posted this recipe before but thought I'd send it again,
 this time with a question.  I'm intending to make these for a party on
 Saturday.  I'm going to be pressed for time later in the week and was
 thinking of preparing the batter earlier in the week to bake Saturday just
 before the party.  The question is, does this recipe look like something
 that will hold up well if refrigerated for two to three days?  The other
 option would be to bake earlier in the week, but I don't want them to dry
 out by Saturday.
 
 
 
 I haven't baked in a while and am having trouble thinking this through.  Any
 help will be appreciated.  Thanks.
 
 
 
 
 
 Deb
 
 
 
 
 
 
 
 Pineapple Nut Bars
 
 
 
 Ingredients:
 
 2 cups sugar
 
 1/2 cup melted butter or margarine
 
 4 eggs
 
 1 1/2 cups flour
 
 1/2 tsp salt
 
 1/2 tsp soda
 
 1 16-ounce can crushed pineapple, well drained
 
 1 cup chopped nuts
 
 
 
 Combine sugar and butter, beat in eggs, one at a time, and add sifted dry
 ingredients, alternately with pineapple.  Add nuts and mix well.  Bake in a
 greased and floured 14 by 10 by 2 inch pan at 375 degrees for 35 to 40
 minutes.  Cool, cut into bars and sprinkle with confectioners' sugar.
 
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Re: [CnD] scrambling eggs.

[Alex Hall via Cookinginthedark]

Funny how everyone does it differently. I tried milk, and I didn't like the 
texture the eggs got, so I don't even use it now. Just put a bit of butter in 
the bottom of the pan, and don't overcook the eggs, and I find they turn out 
great.
On Aug 8, 2014, at 7:45 PM, jody milisavic1 via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 Hello there, I don't measure the milk. I listen to how I pour it and it makes 
 a little splash I know it's enough that the eggs are not going to dry out.
 
 Sent from my iPhone
 
 On Aug 8, 2014, at 7:17 PM, Blaine Deutscher via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hello there.
 
 I was just wondering if anyone knows how much milk to add when scrambling 
 eggs? 
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[CnD] Honey Oat Bread

[Alex Hall via Cookinginthedark]

Hi all,
I made this last night. It was one of the few times I've made bread from 
scratch, and the first time I've made bread completely alone, but it turned out 
perfectly. The bread is soft and a touch sweet thanks to the honey, and is just 
a really good bread for just about any purpose (sandwiches, toast, whatever).


Honey Oat Bread.
Yield: 2 loaves

Ingredients
2  1/3 cups warm water (105-110 degrees)
4 teaspoons yeast
1 cup quick-cooking oats
1/2 cup honey
1/4 cup canola oil
1 tablespoon salt
1 cup whole-wheat flour
1 tablespoon raw bran
at least 5 cups bread flour

Instructions
Combine water and yeast. Let stand about 5 minutes.
Add oats, honey, salt, oil, whole-wheat flour, and bran; mix well.
Add enough bread flour to make a soft dough, then knead 5-10 minutes.
Let rise 45-60 minutes or until doubled in size. Punch down, form into two 
large loaves, then let loaves double again.
Bake at 350 for 35-40 minutes. Turn onto cooling rack; let loaves rest on their 
sides.



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Re: [CnD] Whole wheat flour and all-purpose flour.

[Alex Hall via Cookinginthedark]

I've seen it used. If you mix it with white and don't substitute it completely, 
it can work quite well and make the cake just a bit less bad for you.
On Aug 5, 2014, at 7:59 PM, Regina Marie via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 Wholewheat flour rarely works well for cakes. 
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of ajackson212--- via Cookinginthedark
 Sent: Monday, August 04, 2014 6:38 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Whole wheat flour and all-purpose flour.
 
 Hi, Blaine,
 
 Whole wheat flour contains wheat bran and is heavier than all-purpose flour.
 While you can use whole wheat flour in a recipe, you will get a very heavy
 cake (if that is what you are making).  I would suggest freezing the whole
 wheat flour and using it in breads along with white flour.
 Hope this helps.
 Alice
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Re: [CnD] Hot Milk Cake

[Alex Hall via Cookinginthedark]

It's the texture. For a cake that's caky, like a yellow or chocolate cake might 
be, use all-purpose flour and slightly cooler milk/butter (though it still 
needs to be hot). For a cake that is more… stuck together, I guess I'd say, use 
cake flour and hotter milk/butter. The difference isn't huge, but it is there. 
The taste will be the same, it's just about how the cake feels. It's kind of 
hard to describe.
On Jul 31, 2014, at 5:03 PM, Lenore Koszalinski emerald-l...@verizon.net 
wrote:

 Pullier what does this mean? Never heard of it. Lenore
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Monday, July 28, 2014 10:18 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Hot Milk Cake
 
 Here's the hot milk cake I talked about in my last message. It has a good,
 sweet taste and is great with chocolate frosting (my personal favorite), or
 any number of other frostings or toppings. I've seen it used for strawberry
 shortcake, even baked Alaska.
 
 
 Ingredients
 4 eggs
 2 teaspoons vanilla
 2 cups sugar
 2 cups all-purpose flour (use cake flour for a less pully cake)
 2 teaspoons baking powder
 1/2 teaspoon salt
 1 cup milk
 2 tablespoons butter
 
 Instructions
 Preheat oven to 375ºF. Spray 9x13-inch cake pan with cooking spray.
 Beat eggs until light and fluffy. Add sugar and vanilla; beat until mixture
 is thick, 4-5 minutes with mixer on high.
 Meanwhile, combine dry ingredients and set aside.
 Cut butter into small pieces and place in a microwave-safe dish. Pour milk
 over butter, then heat mixture in microwave about 1 minute. The hotter this
 is when added to the batter, the pullier your cake will be.
 Add dry ingredients to egg mixture, mixing to combine, then add milk mixture
 and, again, mix to combine.
 Pour batter into pan (batter will be very thin). Bake 25 minutes or until
 cake tester comes out clean.
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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[CnD] Any hints for cutting tablespoons of butter off a stick?

[Alex Hall via Cookinginthedark]

Hi all,
I usually have a sighted person cut the proper amount of butter off the sticks 
we keep, because I always forget to pickup one of those slicers. Today, though, 
it's just me, but I want to make a cake for when everyone else gets home. It 
calls for two tablespoons of butter, and all I have are the usual 8-tablespoon 
sticks. Does anyone have any hints on how I might cut the proper amount, given 
that I can't, of course, see the markings on the butter's wrapper? This cake is 
somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather 
not take a chance on messing up the rest of the cake if I don't have to. Thanks.
--
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Alex Hall
mehg...@icloud.com

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Re: [CnD] Butter Slicers

[Alex Hall via Cookinginthedark]

I don't know, I've heard you can get them at Bed, Bath, and Beyond, and I 
imagine www.blindmicemegamall.com has them too. I haven't gotten one yet, 
though, but I've heard good things from others on this list.
On Jul 28, 2014, at 5:56 PM, Sandy sugar1...@earthlink.net wrote:

 Where can you get the butter slicers and is it ridged for tactile
 verification? 
 
 
 Courage is fear that has said its prayers! 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Monday, July 28, 2014 4:53 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Any hints for cutting tablespoons of butter off a stick?
 
 Hi all,
 I usually have a sighted person cut the proper amount of butter off the
 sticks we keep, because I always forget to pickup one of those slicers.
 Today, though, it's just me, but I want to make a cake for when everyone
 else gets home. It calls for two tablespoons of butter, and all I have are
 the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut
 the proper amount, given that I can't, of course, see the markings on the
 butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad
 at estimating butter and I'd rather not take a chance on messing up the rest
 of the cake if I don't have to. Thanks.
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

[Alex Hall via Cookinginthedark]

To be clear, is that one tablespoon per finger, or one per both fingers? I 
imagine it is the former, but want to be sure. Thanks.
On Jul 28, 2014, at 6:10 PM, RJ rjf...@verizon.net wrote:

 Use your index and middle fingers as your measuring guide and slice the width 
 of the two fingers. Close enough.
 smile
 - Original Message - From: Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Monday, July 28, 2014 5:53 PM
 Subject: [CnD] Any hints for cutting tablespoons of butter off a stick?
 
 
 Hi all,
 I usually have a sighted person cut the proper amount of butter off the 
 sticks we keep, because I always forget to pickup one of those slicers. 
 Today, though, it's just me, but I want to make a cake for when everyone 
 else gets home. It calls for two tablespoons of butter, and all I have are 
 the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut 
 the proper amount, given that I can't, of course, see the markings on the 
 butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad 
 at estimating butter and I'd rather not take a chance on messing up the rest 
 of the cake if I don't have to. Thanks.
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

[Alex Hall via Cookinginthedark]

That's a good idea, thanks! If it works, I could also just keep a piece of 
cardboard or something of the same length, and use it as a cutting guide; free 
slicer, kind of. :)
On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote:

 Simple.
 Take the wrapper off the stick. Fold it so you have one butter width of the
 wrapper  and fold the ends in. Now fold the wrapper twice, so that you have
 one quarter of the full length of the stick as your width. This will give
 you an exact measurement of two tablespoons.
 To recap:
 1.remove the wrapper.
 2.fold the ends in so the wrapper is now exactly as long s the stick
 of butter.
 3.fold the wrapper so the width is the same width as the stick of
 butter.
 4.fold the length twice so it's now the length of one quarter a stick,
 or 2 tablespoons.
 
 Questions?
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Alex Hall via Cookinginthedark
 Sent: Monday, July 28, 2014 4:53 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Any hints for cutting tablespoons of butter off a stick?
 
 Hi all,
 I usually have a sighted person cut the proper amount of butter off the
 sticks we keep, because I always forget to pickup one of those slicers.
 Today, though, it's just me, but I want to make a cake for when
 everyone else gets home. It calls for two tablespoons of butter, and
 all I have are the usual 8-tablespoon sticks. Does anyone have any
 hints on how I might cut the proper amount, given that I can't, of
 course, see the markings on the butter's wrapper? This cake is somewhat
 forgiving, but I'm notoriously bad at estimating butter and I'd rather
 not take a chance on messing up the rest of the cake if I don't have
 to. Thanks.
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

[Alex Hall via Cookinginthedark]

I've tried that, but I'm not good at estimating half, and one mistake throws 
off the whole thing. The best I've ever done is to get one half maybe half a 
tablespoon larger than the other, but usually I'm way further off than that. 
grin
On Jul 28, 2014, at 8:41 PM, Robin Plitt pli...@gmail.com wrote:

 And, If you cut the stick into eight equal pieces, each one would be one 
 tablespoon.
 cut it in half
 cut each half in half to get quarters
 and each quarter in half to get eighths.
 
 Robin
 
 
 On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 That's a good idea, thanks! If it works, I could also just keep a piece of 
 cardboard or something of the same length, and use it as a cutting guide; 
 free slicer, kind of. :)
 On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote:
 
  Simple.
  Take the wrapper off the stick. Fold it so you have one butter width of the
  wrapper  and fold the ends in. Now fold the wrapper twice, so that you have
  one quarter of the full length of the stick as your width. This will give
  you an exact measurement of two tablespoons.
  To recap:
  1.remove the wrapper.
  2.fold the ends in so the wrapper is now exactly as long s the stick
  of butter.
  3.fold the wrapper so the width is the same width as the stick of
  butter.
  4.fold the length twice so it's now the length of one quarter a stick,
  or 2 tablespoons.
 
  Questions?
 
  -Original Message-
  From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
  On Behalf Of Alex Hall via Cookinginthedark
  Sent: Monday, July 28, 2014 4:53 PM
  To: cookinginthedark@acbradio.org
  Subject: [CnD] Any hints for cutting tablespoons of butter off a stick?
 
  Hi all,
  I usually have a sighted person cut the proper amount of butter off the
  sticks we keep, because I always forget to pickup one of those slicers.
  Today, though, it's just me, but I want to make a cake for when
  everyone else gets home. It calls for two tablespoons of butter, and
  all I have are the usual 8-tablespoon sticks. Does anyone have any
  hints on how I might cut the proper amount, given that I can't, of
  course, see the markings on the butter's wrapper? This cake is somewhat
  forgiving, but I'm notoriously bad at estimating butter and I'd rather
  not take a chance on messing up the rest of the cake if I don't have
  to. Thanks.
  --
  Have a great day,
  Alex Hall
  mehg...@icloud.com
 
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[CnD] Hot Milk Cake

[Alex Hall via Cookinginthedark]

Here's the hot milk cake I talked about in my last message. It has a good, 
sweet taste and is great with chocolate frosting (my personal favorite), or any 
number of other frostings or toppings. I've seen it used for strawberry 
shortcake, even baked Alaska.


Ingredients
4 eggs
2 teaspoons vanilla
2 cups sugar
2 cups all-purpose flour (use cake flour for a less pully cake)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons butter

Instructions
Preheat oven to 375ºF. Spray 9x13-inch cake pan with cooking spray.
Beat eggs until light and fluffy. Add sugar and vanilla; beat until mixture is 
thick, 4-5 minutes with mixer on high.
Meanwhile, combine dry ingredients and set aside.
Cut butter into small pieces and place in a microwave-safe dish. Pour milk over 
butter, then heat mixture in microwave about 1 minute. The hotter this is when 
added to the batter, the pullier your cake will be.
Add dry ingredients to egg mixture, mixing to combine, then add milk mixture 
and, again, mix to combine.
Pour batter into pan (batter will be very thin). Bake 25 minutes or until cake 
tester comes out clean.
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Re: [CnD] Hot Milk Cake

[Alex Hall via Cookinginthedark]

I've never tried that, but I doubt it. This cake is different in taste and 
texture from a yellow cake or other mixes. Besides, I avoid mixes whenever 
possible. smile
On Jul 29, 2014, at 12:01 AM, sayegh.m...@gmail.com wrote:

 Can I buy a cake mix and still do what tyou do with the milk and butter?
 
 Sent from my iPhone
 
 On Jul 28, 2014, at 9:17 PM, Alex Hall via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Here's the hot milk cake I talked about in my last message. It has a good, 
 sweet taste and is great with chocolate frosting (my personal favorite), or 
 any number of other frostings or toppings. I've seen it used for strawberry 
 shortcake, even baked Alaska.
 
 
 Ingredients
 4 eggs
 2 teaspoons vanilla
 2 cups sugar
 2 cups all-purpose flour (use cake flour for a less pully cake)
 2 teaspoons baking powder
 1/2 teaspoon salt
 1 cup milk
 2 tablespoons butter
 
 Instructions
 Preheat oven to 375ºF. Spray 9x13-inch cake pan with cooking spray.
 Beat eggs until light and fluffy. Add sugar and vanilla; beat until mixture 
 is thick, 4-5 minutes with mixer on high.
 Meanwhile, combine dry ingredients and set aside.
 Cut butter into small pieces and place in a microwave-safe dish. Pour milk 
 over butter, then heat mixture in microwave about 1 minute. The hotter this 
 is when added to the batter, the pullier your cake will be.
 Add dry ingredients to egg mixture, mixing to combine, then add milk mixture 
 and, again, mix to combine.
 Pour batter into pan (batter will be very thin). Bake 25 minutes or until 
 cake tester comes out clean.
 --
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 Alex Hall
 mehg...@icloud.com
 
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[CnD] Trimming fat from raw meat?

[Alex Hall via Cookinginthedark]

Hi all,
I was wondering how you go about trimming fat. When meat is cooked, it's easy 
enough to feel what's meat and what's not. In its raw form, though, everything 
feels the same, to me at least. So, if you have some chicken breasts, for 
instance, how would you get the excess fat off them? I know that having fat in 
meat can help its flavor a lot, but sometimes there are just parts that need to 
be removed before you start cooking. Granted, you could trim it once cooked, 
but what if you plan to cut it up, say for a casserole or stew? Anyway, it's 
just something I was curious about. Thanks.
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Re: [CnD] Soft foods.

[Alex Hall via Cookinginthedark]

They did say low fiber/low impact, but honestly I've cheated some there and 
have had no problems. A casserole like you suggest is a great idea, and should 
be plenty soft enough. I never thought of mixing eggs with mashed potatoes 
either.
On Jul 4, 2014, at 4:15 AM, ajackson212--- via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 Hi, Alex,
 
 What about tuna noodle casserole?  You can add some frozen peas which would 
 be soft for some vegetable with the noodles etc.  Egg salad is another 
 thought.  Scrambled eggs flavored with herbs or mixed with mashed potatoes, 
 cheese and a little onion powder can also make a lovely meal.  Are you 
 restricted from fiber as well?  For example, could you have cottage cheese 
 with crushed pineapple, or canned peaches?  
 Hope some of these ideas are useful.
 
 Blessings,
 Alice
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[CnD] Looking for recipe ideas for a restricted diet

[Alex Hall via Cookinginthedark]

Hello all,
It's a long story, but suffice it to say that I'm stuck on a rather restricted 
diet for the next week, and I've already been on it for five days. Basically, I 
can only have soft things (cooked pasta, mashed potatoes, oatmeal, rice 
pudding, custards, that kind of thing) and nothing with high acid content (so 
no tomatoes, chile, and so on). Onions are also out, except in small amounts, 
as is anything hard (nuts, seeds, whole grains, most any meat, fresh fruits or 
vegetables, etc).

I'm growing tired of macaroni and cheese and mashed potatoes, and I'd love any 
suggestions anyone has. I'm mostly looking for any pasta sauces you might know 
of that fit the requirements (no chunks of anything, little to no acid, onions, 
or hot flavors). If you have ideas for other dishes, though, I'd appreciate 
those as well. Thanks in advance!
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Re: [CnD] Looking for recipe ideas for a restricted diet

[Alex Hall via Cookinginthedark]

Indeed it is, unfortunately.
On Jul 4, 2014, at 1:25 AM, Sharon mt281...@comcast.net wrote:

 Is quinoa out?
 Sharon
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall via Cookinginthedark
 Sent: Thursday, July 03, 2014 9:43 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Looking for recipe ideas for a restricted diet
 
 Hello all,
 It's a long story, but suffice it to say that I'm stuck on a rather
 restricted diet for the next week, and I've already been on it for five
 days. Basically, I can only have soft things (cooked pasta, mashed potatoes,
 oatmeal, rice pudding, custards, that kind of thing) and nothing with high
 acid content (so no tomatoes, chile, and so on). Onions are also out, except
 in small amounts, as is anything hard (nuts, seeds, whole grains, most any
 meat, fresh fruits or vegetables, etc).
 
 I'm growing tired of macaroni and cheese and mashed potatoes, and I'd love
 any suggestions anyone has. I'm mostly looking for any pasta sauces you
 might know of that fit the requirements (no chunks of anything, little to no
 acid, onions, or hot flavors). If you have ideas for other dishes, though,
 I'd appreciate those as well. Thanks in advance!
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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Re: [CnD] Meatloaf recipes

[Alex Hall]

Mine is really simple and boring, but the family just loves it.

Ingredients:
1 package (32 ounces) ground beef
1 large onion, very finely chopped
3/4 cups (approx) breadcrumbs (use the flavor you prefer)
2 tbsp milk
2 tbsp ketchup
2 tbsp mustard
enough ketchup to cover the loaf (optional)

Procedure
1. In a large bowl, pour the chopped onion and cover with breadcrumbs. You may 
need to adjust the amount, but 3/4 cups of crumbs usually works perfectly.
2. Add the egg, ketchup, mustard, and milk, then the entire pack of beef.
3. Mix all ingredients well. Do not over-mix, but everything should be evenly 
and thoroughly blended.
4. Form into a loaf and, if desired, top with ketchup.
5. Bake at 350 degrees for about 45 minutes, or until the meat comes to 
temperature.
On Apr 5, 2014, at 1:02 PM, Teresa Mullen teresamulle...@gmail.com wrote:

 Hello I am looking for meatloaf recipes I know one was put out but are there 
 others with different ingredients? Does anyone know how to make a 
 cheeseburger meatloaf?
 My sister made one using basil but don't remember the other ingredients she 
 used, I have asked her for that recipe but never got it so does anyone have 
 other ways to make meatloaf? Thanks
 
 Teresa MullenSent from my iPhone
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Re: [CnD] Meatloaf recipes

[Alex Hall]

Indeed they are. I forgot to say this meatloaf makes amazing sandwiches the 
next day. Also, one thing I've thought about but haven't done yet is replacing 
the ketchup with barbecue sauce…
On Apr 5, 2014, at 5:27 PM, Susan Lumpkin slump...@austin.rr.com wrote:

 HI,
 
 Sometimes the simplest thing are the very best, aren't they?
 
 SL
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall
 Sent: Saturday, April 05, 2014 10:09 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Meatloaf recipes
 
 Mine is really simple and boring, but the family just loves it.
 
 Ingredients:
 1 package (32 ounces) ground beef
 1 large onion, very finely chopped
 3/4 cups (approx) breadcrumbs (use the flavor you prefer)
 2 tbsp milk
 2 tbsp ketchup
 2 tbsp mustard
 enough ketchup to cover the loaf (optional)
 
 Procedure
 1. In a large bowl, pour the chopped onion and cover with breadcrumbs. You
 may need to adjust the amount, but 3/4 cups of crumbs usually works
 perfectly.
 2. Add the egg, ketchup, mustard, and milk, then the entire pack of beef.
 3. Mix all ingredients well. Do not over-mix, but everything should be
 evenly and thoroughly blended.
 4. Form into a loaf and, if desired, top with ketchup.
 5. Bake at 350 degrees for about 45 minutes, or until the meat comes to
 temperature.
 On Apr 5, 2014, at 1:02 PM, Teresa Mullen teresamulle...@gmail.com wrote:
 
 Hello I am looking for meatloaf recipes I know one was put out but are
 there others with different ingredients? Does anyone know how to make a
 cheeseburger meatloaf?
 My sister made one using basil but don't remember the other ingredients
 she used, I have asked her for that recipe but never got it so does anyone
 have other ways to make meatloaf? Thanks
 
 Teresa MullenSent from my iPhone
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 Alex Hall
 mehg...@icloud.com
 
 
 
 
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Re: [CnD] measuring stick butter question

[Alex Hall]

I haven't seen a slicer, but a stick of butter holds eight tablespoons. If I 
recall, three teaspoons make up one tablespoon, so if the slicer does teaspoons 
only, then you would indeed need three. I'm definitely going to look into this, 
as slicing butter has always annoyed me. Even half a stick is hard to get 
right, and I usually have to get sighted help just to make sure I have the 
proper amount. A way to do this myself would be great.
On Mar 29, 2014, at 10:28 AM, RJ rjf...@verizon.net wrote:

 Bath and beyond
 has a butter slicer for around 6 or 7 dollars. I believe 3 slices make a 
 tablespoon. But you can check it out.
 - Original Message - From: Terra Syslo tlsy...@yahoo.com
 To: cookinginthedark@acbradio.org
 Sent: Saturday, March 29, 2014 4:34 AM
 Subject: [CnD] measuring stick butter question
 
 
 Does anyone have any tips for measuring stick butter, like if a recipe calls
 for 2 or 3 tablespoons? It would be nice if they made some type of slicer
 that would slice a stick of butter into tablespoons or teaspoons, but I
 doubt something lie that exists. Any suggestions will be greatly
 appreciated.
 
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[CnD] Pumpkin Whoopi Pie Recipe Wanted

[Alex Hall]

Hi all,
I'm looking for a good pumpkin Whoopi pie recipe. I do plan to add chocolate 
chips to it, if that matters. The texture I'm hoping for is moist, not dry or 
thin. I have leftover cream cheese frosting and I want to use it up, so even 
though they are out of season, I can't think of a better use than some pumpkin 
chocolate chip Whoopi pies.

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Re: [CnD] Cheese Cake

[Alex Hall]

I prefer a springform pan, making the cake much easier to get out. Then again, 
I also use graham cracker crusts, but it sounds like yours lacks a crust so you 
can probably get away with a regular dish or pan coated in cooking spray.
On Jan 10, 2014, at 8:38 PM, ncboot...@gmail.com ncboot...@gmail.com wrote:

 Baking dish often refers to a glass or ceramic dish. I'd use a glass pie 
 plate, square or rectangle glass dish you could bake something in the oven, 
 and so forth.
 
 Greg
 
 -Original Message- From: Blaine Deutscher
 Sent: Friday, January 10, 2014 4:26 PM
 To: Cooking in the Dark
 Subject: [CnD] Cheese Cake
 
 Hello. I was looking over a recipe for Cheese Cake and was wondering when it
 says Pour batter into a lightly greaced baking dish what kind of a dish
 would you use?  I'll send the recipe later.
 
 Blaine
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Re: [CnD] Pumpkin Spiced And Iced Cookies

[Alex Hall]

I made them a few days ago, and they were wonderful. I skipped the glaze, since 
the chocolate was enough, but they turned out really well. Year ago my 
grandmother would make pumpkin chocolate chip cookies, but the recipe got lost. 
We have been trying to find it, with no luck, but these cookies are almost 
exactly what I was looking for, so thanks to the original poster! Incidentally, 
here's a suggestion: eliminate the chocolate chips, and top the plain cookies 
with a bit of orange glaze. It's really good.
On Dec 7, 2013, at 11:15 PM, debbie deatherage debbied...@gmail.com wrote:

 Hello,
 
 We made these cookies a few weeks ago.  The cookies were very soft and the 
 glaze didn't turn out.  The glaze was too thick for the cookies.
 
 Debbie Deatherage
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Re: [CnD] suggestions for using caramel pieces in cookies?

[Alex Hall]

They are by Kraft. They are in the baking supplies aisle, but could be hard to 
find. Good luck. 

Sent from my iPhone

 On Oct 18, 2013, at 0:44, Drew Hunthausen dhunthau...@gmail.com wrote:
 
 Alex,
 What are these caramel pieces called/brand? Thanks
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Alex Hall
 Sent: Thursday, October 17, 2013 9:27 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] suggestions for using caramel pieces in cookies?
 
 Hi all,
 A friend recently told me of the existence of caramel pieces, similar in
 size and function to chocolate chips. After this glorious revelation was
 imparted to me, I just had to give them a try, and my first thought was to
 replace half the chocolate chips in chocolate chip cookies with these
 caramel pieces. Does anyone have suggestions for what else I could do with
 these pieces, preferably still using chocolate in some way? Thanks.
 
 
 Have a great day,
 Alex (msg sent from Mac Mini)
 mehg...@gmail.com
 
 
 
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 -
 No virus found in this message.
 Checked by AVG - www.avg.com
 Version: 10.0.1432 / Virus Database: 3222/6260 - Release Date: 10/17/13
 
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[CnD] suggestions for using caramel pieces in cookies?

[Alex Hall]

Hi all,
A friend recently told me of the existence of caramel pieces, similar in size 
and function to chocolate chips. After this glorious revelation was imparted to 
me, I just had to give them a try, and my first thought was to replace half the 
chocolate chips in chocolate chip cookies with these caramel pieces. Does 
anyone have suggestions for what else I could do with these pieces, preferably 
still using chocolate in some way? Thanks.


Have a great day,
Alex (msg sent from Mac Mini)
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Re: [CnD] pizza sauce

[Alex Hall]

It's not expensive, at least I don't think so. We use homemade ficacci bread (I 
mangled that spelling, sorry) for crust and bought sauce. We then make each 
person an individual pizza, adding whatever we want. We get cheese from Sam's 
Club, so that's pretty cheap, and even the amount of ground beef used is far 
less than a single pizza from a restaurant would cost, and this is far less 
greasy.
On Sep 24, 2013, at 10:17 PM, Mary Ann Beisler beisle...@hotmail.com wrote:

 What is your pizza crust recipe
 
 Sent from my iPhone
 
 On Sep 24, 2013, at 9:33 PM, Nancy Martin nm72...@gmail.com wrote:
 
 Hi everyone,
 I'm considering making a pizza from scratch. I have a recipe for pizza 
 crust. If anyone makes your own sauce, I'd be interested in your recipe. Do 
 most of you think it's too expensive to buy all the topping ingredients, 
 etc.? I look forward to your replies.
 Thanks much,
 Nancy in OK 
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Re: [CnD] pizza sauce

[Alex Hall]

I don't have it on me, but it's pretty easy. I'll post it in the next few days. 
Just note that, to use it as pizza crust, you'll want to make it thinner than 
you would for a regular loaf. It's pretty forgiving, but use enough oil as you 
work the dough or it will dry out.
On Sep 24, 2013, at 10:53 PM, Wendy Williams wdy...@msn.com wrote:

 What is the recipe for homemade ficacci bread?
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[CnD] tip for knowing when a cheesecake is done, plus crust question

[Alex Hall]

Hi all,
The other day I asked about knowing when a cheesecake is done based on cracks. 
It turns out that you can do a simple knife test to figure this out. Insert a 
butter knife (gently) into the center of the cheesecake. If it comes out with 
daubs of filling clinging to it, the cake is not done. If it comes out with a 
thin, even layer of partially set filling, it is done. If it comes out totally 
clean, you're probably in trouble. smile This worked on a pumpkin cheesecake, 
but I see no reason it would not work on other types as well.

Now, the question. The cake I made used a Graham  cracker crust, my favorite 
ever. The next day, though, the crust was getting soggy on the bottom, which is 
too bad since the next day is really the best time to eat a cheesecake. I read 
online that you can lightly brush the crust with egg wash before blind-baking 
it, and I'll try that next time, but does anyone have any other tips for 
keeping your crumb crusts crunchy while letting a custard-based dessert set? 
Thanks.


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[CnD] knowing when a cheesecake is cracking?

[Alex Hall]

Hi all,
Tomorrow I'll attempt my first-ever cheesecake, a pumpkin one with a graham 
cracker crust. Oddly, the recipe does not call for a water bath, but instead 
relies on the cake showing its first cracks to know when it is done. So, how do 
you all figure that out? I don't want to touch the cake since it will be not 
only hot, but I doubt I could feel the cracks they are talking about anyway. Is 
there a different test I might use? I'll have sighted help tomorrow, but I want 
to know for the future what I could do here. Thanks.


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[CnD] how do you make a water bath for a cheesecake?

[Alex Hall]

Hi all,
I've been thinking of making a pumpkin cheesecake, and my sister told
me how it's done. Specifically, how to make the water bath.
Apparently, I have to pour boiling water until it's halfway up the
pan. The problems with that are that (A) it's boiling and so any spill
will be bad news, (B) I am advised to do this in the oven, which is
not a good place to work anyway, (C) it is boiling and *in* the oven,
so I have no way of knowing when it reaches the right level, and (D)
it's *boiling* water I have to pour *in the oven*. How do you all
manage this one? Thanks.

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Re: [CnD] Water Bath for Cheese cake.

[Alex Hall]

That's a good idea! So fill it, see how much that is, then boil that
much and pour it in before I add the pan. Put the water in the large
pan, put that in the oven, then place the cake in... Yes, that sounds
very doable! Thanks.

On 9/13/13, ajackson...@att.net ajackson...@att.net wrote:
 Hi, Alex,

 I would do a practice run, not using the oven, but putting your spring form
 in the pan you are going to use for the water bath, then measuring cold
 water into the pan to see how much you will need to bring the water to the
 desired depth in the pan.  Boil that much water when you make the cake and
 pour it into the pan; you can fill the pan then set the cheese cake in it
 then close the oven door.

 Also, it is important to cover the outside of the cheese cake pan with foil
 to protect from water leakage into the cake.

 Hope this helps.

 Blessings!
 Alice

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Re: [CnD] Mashed potatoes

[Alex Hall]

We make them plain. Boil seven or eight peeled potatoes until a fork can slide 
into them with no resistance. Then drain all the water out, add maybe three 
tablespoons of butter (the amount is up to your taste and the batch of 
potatoes) and a splash of milk and beat with a hand mixer or potatoe masher. If 
they are too thick, add more mil, but they are hard to thicken if you overdo it 
with the milk so be careful. Add salt, pepper, whatever you want. We normally 
feed four and have some left over, so scale this to your needs. As I said, 
plain and boring, but everyone in the house loves them.
On Sep 11, 2013, at 11:20 PM, sayegh.m...@gmail.com wrote:

 What are some quick and easy recipes for mashed potatoes?
 Mary
 
 Sent from my iPhone
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[CnD] Chocolate Chip Banana Bars (updated)

[Alex Hall]

Hi all,
Some time ago I sent this recipe to the list; in fact, it may have been a 
re-post from someone else, I don't remember now. Today I discovered that adding 
cinnamon makes these bars even better, and that they work beautifully as 
cupcakes. So, here's the updated recipe for chocolate chip banana bars, which 
have become one of my favorite desserts ever. They work just as well without 
the cinnamon, and I recommend trying half with and half without (that's the 
beauty of making them as cupcakes). If you do, remember to cut the cinnamon 
amount in half.

Yield: 9x13-inch cake, or about 19 cupcakes

Ingredients:
• 2 3/4 cups flour
• 1/2 teaspoon salt
• 1 1/4 teaspoon baking soda
• 1 1/4 teaspoon baking powder
• 1 and 1/2 teaspoon cinnamon (optional)
• 1 1/4 cups sugar
• 3/4 cups unsalted butter, room temperature
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups mashed ripe banana (4-6 bananas)
• 1 to 1 and 1/2 cups semi-sweet chocolate chips

Procedure:
• With a mixer, blend sugar and butter. Add eggs, vanilla, and 
banana.
• Stir in dry ingredients and mix well. Add chocolate chips.
• Pour thick batter into a greased 9x13-inch pan, or fill 
muffin tins 3/4 full. Bake in a 350º oven. Bake 25 to 30 minutes for cake, 20 
minutes for cupcakes, or until a a cake tester inserted in the center comes out 
clean. Let cool five minutes and cut into bars for cake, remove from tins for 
cupcakes.


Have a great day,
Alex (msg sent from Mac Mini)
mehg...@gmail.com


INGREDIENTS

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Re: [CnD] can anyone shed light on what this recipe might be?

[Alex Hall]

Possibly. My sister is pretty sure it is a thumbprint cookie dough, but I have 
not yet tried to re-create the recipe so cannot say for sure. If it was a sugar 
or thumbprint cookie, it was not as sweet as any of those cookies are. I think 
that's why she is thinking thumbprint, because those generally include a 
filling so the dough is not as sweet as a cookie that has to stand on its own.
On Aug 26, 2013, at 9:35 AM, rebecca manners rebeccamann...@hotmail.com 
wrote:

 Could it have been a sugar cookie or something like that?
 
 -Original Message- From: Alex Hall
 Sent: Saturday, August 10, 2013 1:29 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] can anyone shed light on what this recipe might be?
 
 Hi all,
 So, I had a dessert in school many years ago (seventeen or eighteen I 
 believe) when I was young, and I've never come across the like since. It was 
 quite good, and I know the basic idea, I just don't know what dough to use. 
 If anyone has thoughts, that'd be great. My sister, the culinary genius of 
 the family, suggests a thumbprint dough with less sugar than usual, but I 
 want your thoughts as well. Here's what I know:
 
 •The dessert was a small (two- or three-bite) pastry, filled with pumpkin 
 custard and shaped like a cupcake, but open on top.
 •the dough was soft - we pushed a finger into a few areas in the inside of 
 the cup of dough to give the custard more room, and that was easy to do, 
 but the outside of the cup did not break. This also meant the dough was meant 
 to be relatively thick for a crust.
 •when done, the pastries were soft, not chewy but not crunchy or crumbly. As 
 far as I recall, there were no oats or other coarse ingredients. The custard 
 seemed thicker and less wet than your average pumpkin pie filling, but I'd 
 settle for pumpkin pie filling; the crust is what I just can't figure out.
 
 So, any ideas? I'd appreciate any and all feedback, since, if I get these 
 working, I can experiment with other fillings (lemon, berry, apple, and so 
 on). I know I could just make small pies, but the dough was not a pie crust 
 of any kind, that I'm sure of.
 
 
 Have a great day,
 Alex (msg sent from Mac Mini)
 mehg...@gmail.com
 
 
 
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[CnD] Cherry Chip Cookies

[Alex Hall]

(If you have a Pepperplate.com account, the link at the end of this recipe will 
let you add it right to your recipes list.)

Yield: around 4 dozen (though I used a cookie scoop, not the teaspoon the 
recipe recommends)

Ingredients
3/4 cups shortening
1 cup brown sugar
1 egg
1 tsp. vanilla extract (I use almond instead)
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped maraschino cherries
1/2 cup shredded coconut (optional)
6 ounces chocolate chips

INSTRUCTIONS
1. Cream shortening and sugar. Blend in egg and vanilla.
2. Sift flour, baking powder and salt, gradually blending well. Note: batter 
will be *VERY* thick.
3. Stir in cherries, coconut, and chocolate chips.
4. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350°F for 10-12 
minutes. Cookies will be soft; let set on cookie sheet for a few minutes before 
removing to wire racks to cool.

Pepperplate.com link:
http://www.pepperplate.com/sharedrecipe.aspx?id=1774364a-0715-4110-9c69-02429a0c12cc



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Re: [CnD] Is my messages coming through?

[Alex Hall]

They seem to be, yes. At least, I got your last two forwards.
On May 13, 2013, at 9:08 AM, poeticdrea...@aol.com wrote:

 Are my messages coming through? I don't know if they are. But i just watned 
 to ask if they were.
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[CnD] A great way to make potatoes

[Alex Hall]

Hi all,
Most of you probably know all about this, but here goes anyway.

Today we had potatoes in one of the best ways, aside from mashed, I know of. 
There are no ingredients, persay, since you put whatever you want in them, so 
I'll just give the steps I used.

1. Take one large (or two small) potatoes and scrub it/them very well, then cut 
into quarters (probably sixths or eighths for large ones).
2. Take an onion and cut off the top, then cut it in half while the already-cut 
side is down. Cut each half into thin slices. You're making half moons, 
essentially.
3. Place as much or as little onion as you want, plus the potato pieces, on a 
piece of aluminum foil. Add some oil (a tablespoon or two), and whatever 
seasonings you want - salt, pepper, herbs, anything.
4. Move and turn the potato pieces to coat them in oil and the seasonings, then 
fold over the aluminum and seal the edges to make a sealed pocket.
5. Bake at 350 degrees F for about 30 minutes (well, maybe longer if you don't 
use convection). Pop open a pocket and poke a couple potato pieces to test for 
doneness; if they are pretty soft, they are done.

The beauty of this is that you can make as many pockets as you have people, and 
each pocket can have the flavors that person likes. It's a great and easy way 
to keep everyone happy, since each pocket is self-contained and can be 
completely customized. Of course, you could use butter in place of oil, forego 
the onion, or modify it however you want to. As I said, I imagine you all know 
about this already, but just in case, there it is. Enjoy.


Have a great day,
Alex (msg sent from Mac Mini)
mehg...@gmail.com



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Re: [CnD] Two Cherry Pound Cake Recipes

[Alex Hall]

They look different, but yes, they should be interchangeable.
On Feb 24, 2013, at 2:07 PM, Sherri Crum sssmile...@gmail.com wrote:

 Here are two different recipes for cherry pound cake which I found in
 my files. I have not made them.
 
 I think, though some of you who have more knowledge than I, that tube
 pans and bundt pans are interchangeable.
 
 CHERRY POUND CAKE
 
 3 c. flour
 2 c. sugar
 1 c. shortening
 1 c. buttermilk
 5 eggs
 1/2 tsp soda
 1/2 tsp salt
 1 c. nuts (walnuts or pecans)
 1 med. Jar maraschino cherries
 1 tsp vanilla
 
 Cream sugar and shortening; add egg yolks. Then add flour, salt and
 soda with milk. Add cherries and nuts. Beat egg whites and fold in;
 add vanilla. Pour into stem pan and bake at dg300 for 1 hour.
 
 ICING:
 1 box confectioner's sugar
 1 stick butter
 Cherry juice from Cherries.
 (Sorry there were no directions for the icing.)
 
 
 **
 
 CHERRY POUND CAKE
 
 1 c. butter
 1 8-oz. pkg. cream cheese
 1 1/2 c. white sugar
 1 1/2 tsp vanilla
 4 eggs
 2 c. sifted flour
 1/4 c. sifted flour
 1 c. drained cherries
 3 tsp baking powder
 
 Grease and flour 8 inch tube pan. Combine 1/4 cup flour with cherries.
 Blend butter, sugar, cheese and vanilla. Add eggs one at a time, beat
 well. Gradually add baking powder and two cups of flour (that were
 sifted together). Fold floured cherries into batter. Pour into pan.
 Bake at dg325 for 1 hour
 20 minutes. Cool 5 minutes, then remove from pan.
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Re: [CnD] good mixing

[Alex Hall]

Use your hands. Generally, meat loaf includes an egg or two, ground beef, and 
breadcrumbs, plus whatever else your recipe calls for, and the best way I know 
to get everything combined is, literally, by hand. Also, the more you work it, 
the better; I don't think you can over-work meatloaf. Put sandwich bags or 
plastic gloves on your hands if you must, but you'll best know when everything 
is throughly mixed in when you use your hands instead of a spoon or anything 
else. Plenty of sighted people do this as well, as there is no substitute for 
hands when mixing such a large amount of very heavy ingredients. Have fun 
cooking!
On Feb 17, 2013, at 2:28 PM, Will Henderson will.henderson...@gmail.com 
wrote:

 Good morning,
 
 
 
 I'm looking forward to trying different things now and one of those things
 today is that I thought of making meat loaf.  I've not done it before but it
 doesn't look too hard.
 
 First, does anyone have any good recipes because I heard that sometimes
 people use both sausage and ground beef.
 
 Also, when it comes to meat loaf, what's a good way of mixing everything
 without getting too messy or getting everywhere.  It seems pretty heavy to
 mix ground beef with a normal spoon but is that the best way?
 
 
 
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Re: [CnD] boilon and how to tell it apart

[Alex Hall]

I don't know for sure, but my guess is the spicier ones are the beef. 
Generally, chicken has less to it than beef.
On Jan 23, 2013, at 9:30 AM, Teresa Mullen teresamulle...@gmail.com wrote:

 They are called boulion cubes! Lol
 I know what you are talking about.
 Teresa
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Scott Shade
 Sent: Wednesday, January 23, 2013 7:18 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] boilon and how to tell it apart
 
 I'm sure I'm probably miss-spelling the word, but I mean the little 
 cubes you put in stew and soup.  They come in the small glass jars and 
 are individually wrapped.  We had beef, and chicken, and we thought we 
 had them propperly marked but we don't.  How do you tell the beef from 
 the chicken, both have distinct smells, but we're not sure what the 
 stronger spicyer one is.  If we know one, then we automatically know 
 the other.  Please help.  The roast depends upon it!
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Re: [CnD] Devistated, Lost All of My Recipes!

[Alex Hall]

Wow, that's really horrible! I hope you didn't lose any other important data... 
then again, is anything as important as how to cook good food?

As I've said before, consider using an online recipe site like pepperplate.com, 
or at least copy your files to a PC with off-site backup. If you have an iOS 
device, pepperplate.com is great because it has an app that syncs with the 
website. There are other, similar services, but that's the only one I've tried 
so far.
On Jan 22, 2013, at 11:12 PM, Vicki j.irel...@comcast.net wrote:

 Oh bummer.  That happened to me once too.  Ug.
 - Original Message - From: Jeri Milton jjmil...@cox.net
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, January 22, 2013 8:02 PM
 Subject: [CnD] Devistated, Lost All of My Recipes!
 
 
 I'm so upset. I have all of my recipes on my very old note taker. Nope,
 don't have any of them backed up on anything what so ever. I'm kicking
 myself all over the place right now. Last night I was making a casserole and
 had to keep checking my recipe. Well, the phone rang and I was distracted,
 went to set the note taker down on the very small counter, missed the
 counter and it hit the floor hard. Now, it absolutely will not turn on. All
 of my recipes are gone. I may be able to ship it out to get fixed, but the
 last time I did that all of my files were lost. I don't even want to think
 about all of them that were on there. Frowny face.  So, I may be asking for
 recipes that have been posted previously. Sorry about that.
 
 
 
 Jeri
 
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